Spinach Ravioli

Ingredients

• 400 g flour
• 4 eggs
• 1 tbsp Olive Oil
• Salt
• flour (for working)
• 200 g fresh spinach leaves
• 1 Shallot
• 1 Garlic clove
• 4 tbsp butter
• 125 ml Vegetable broth
• 100 ml heavy cream
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 200 g goat ricotta
• 0.5 handful chopped chives

Instructions

1. 1.

   Knead flour, eggs and oil with 1 tsp salt into a smooth, pliable dough. Add water or more flour if needed. Shape the dough into a ball, cover and let rest for about 30 minutes.

2. 2.

   Wash, trim and drain the spinach thoroughly. Peel and finely dice the shallot and garlic. Sauté both in 2 tbsp butter, add the spinach and cook until wilted. Pour in vegetable broth and cream, then blend to a smooth sauce. Season with salt, pepper and nutmeg.

3. 3.

   Wash and pat dry the chives; set aside 8 stems for garnish. Cut the remaining into fine ribbons. Mix the ribbons with goat ricotta in a bowl, season with salt and pepper, and stir until smooth.

4. 4.

   Knead the dough again and roll it out on a lightly floured surface or using a pasta machine to a thickness of about 1 mm. Place half the dough in 5–6 cm intervals, add 1 tbsp of filling to each spot, then lay the remaining dough over the top. Press around the filling to seal and cut into 7 cm circles with a round cutter or a drinking glass. Boil in simmering salted water until they rise to the surface, remove with a slotted spoon, and toss briefly in a pan with the remaining butter.

5. 5.

   Serve the spinach sauce on plates, place the ravioli on top, and garnish with chives.