Spinach Ravioli with Carrots

Ingredients

• 300 g wheat flour type 550
• 0.25 tsp Salt
• 2 Eggs
• water
• 1 tbsp butter
• 1 onion
• 200 g spinach
• 50 g chervil
• 100 g grated Gruyère cheese
• 1 small egg
• 1 egg yolk
• 2 Garlic cloves
• Salt
• pepper (ground)
• nutmeg
• 70 g butter
• 4 tbsp warm vegetable broth
• 1 bundle chopped parsley
• 3 tbsp chives
• Salt
• 1 large leek stalk
• 500 g carrots
• 1 tbsp butter

Instructions

1. 1.

   Prepare the pasta dough: combine flour, salt, eggs and enough hot water to form an elastic dough. Let rest under a warm bowl until ready for filling. For the filling: sauté finely diced onion in butter until translucent. Add spinach and cook just until wilted. Cool quickly in cold water, then remove with a slotted spoon, squeezing out excess liquid for the chervil butter.

2. 2.

   Finely chop the vegetables. Slice chervil small, grate cheese, and mix all ingredients into the filling. Set aside the remaining egg white for brushing. Divide dough in half; roll each portion thinly and cut into squares. Brush one side of each square with egg white.

3. 3.

   Place a walnut-sized mound of filling on each square. Fold the second dough half over and press edges together with a spoon handle to seal, allowing air to escape. Cut along lines to form individual ravioli. Repeat with remaining dough.

4. 4.

   Warm the ingredients for the parsley butter and whisk until smooth.

5. 5.

   Cook the ravioli in lightly boiling salted water in two or three batches for 8 minutes; remove with a slotted spoon and keep warm in chervil butter.

6. 6.

   For the carrot vegetable: wash, trim leek and slice white and light green parts into ~1 cm thick rounds. Peel carrots and cut into long thin sticks using a vegetable peeler; sauté in 1 tbsp butter and a splash of water until just tender. Season with salt and a touch of honey.

7. 7.

   Plate ravioli with parsley butter over the carrot vegetables.