Spinach Ravioli with Creamy Ham Sauce

Ingredients

• 400 g spinach
• 400 g flour
• 4 eggs
• 1 tbsp Olive Oil
• Salt
• 2 handfuls fresh herbs (e.g., sage, parsley, basil)
• 1 Shallot
• 2 Garlic cloves
• 250 g cream cheese
• 2 tbsp freshly grated Parmesan
• pepper (ground)
• nutmeg
• 150 g ham cubes
• 1 tbsp Olive Oil
• 100 ml dry white wine
• 250 ml Whipping Cream
• 1 tbsp chopped fresh parsley
• 4 tbsp freshly grated Parmesan

Instructions

1. 1.

   Wash, trim and finely puree the spinach with a little water in a blender. Pass through a cloth and slowly bring to a boil in a pot. Remove from heat and scoop out the greens or pass through paper towel. Then mix well with the eggs. Knead this with flour, oil and 1 tsp salt into a smooth, pliable dough. Add more water or flour if needed. Shape the dough into a ball, cover and let rest for about 30 minutes.

2. 2.

   For the filling, finely chop the herbs after blanching them briefly in salted water, shocking, draining, and chopping finely. Peel and finely dice the shallot and garlic, sauté in hot butter. Combine with the herbs, cream cheese and Parmesan. Season with salt, pepper and nutmeg.

3. 3.

   Knead the dough again and roll it out on a lightly floured surface or with a pasta machine to a thickness of about 1 cm. Place half of the dough in 4‑cm intervals, adding 1 tsp of filling each time, then lay the remaining dough over it. Press around the filling to seal and cut square pockets with a pastry cutter. Boil the ravioli in simmering salted water for 4–5 minutes.

4. 4.

   For the sauce, brown the ham cubes in hot oil and deglaze with wine. Bring to a boil, reduce slightly, then stir in cream. Let it thicken gently and add parsley. Season with salt.

5. 5.

   Remove the ravioli with a slotted spoon and arrange on plates. Pour the sauce over them and sprinkle with Parmesan before serving.