Spinach Ravioli with Tomato Sauce

Ingredients

• 300 g flour
• 2 Eggs
• 1 tsp salt
• 5 tbsp walnut oil
• 6 tbsp lukewarm water
• 300 g spinach
• 2 Garlic cloves
• 100 g beef tartare
• 100 g Pecorino cheese
• 2 tbsp coarsely chopped pistachio nuts
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch grated nutmeg
• 3 l water
• salt (1 tsp each)
• oil (1 tsp each)
• 500 g passata tomatoes
• 1 large white onion
• 3 Garlic cloves
• Salt
• 1 tsp sugar
• pepper (from grinder)
• 0.5 tsp grated nutmeg
• 2 tbsp olive oil
• 2 tbsp herb leaves (picked, fresh, e.g., basil, rosemary, chervil)
• 4 tbsp grated Parmesan

Instructions

1. 1.

   Knead flour with eggs, salt, 3 tbsp walnut oil and enough water to form a smooth dough. Brush the dough with a little oil, cover and let rest for 1 hour. Rinse spinach, wash thoroughly and collapse it in hot water for 2 minutes; then squeeze out excess moisture and roughly chop. Peel garlic cloves, finely chop, crush and mix into the tartare. Crumble Pecorino cheese. Cook the tartare in the remaining oil, allow to cool slightly, then combine with spinach, Pecorino, pistachios and seasonings. Divide dough into two portions and roll each to 2 mm thickness on a floured surface. Spread spoonfuls of the spinach mixture onto one dough sheet, brush gaps with water, lay the second sheet on top and press firmly between fillings. Cut ravioli with a dough grid and cook in boiling salted water with oil for 5 minutes.

2. 2.

   Peel and finely chop onion. Peel garlic cloves. Heat oil and sauté onion until translucent. Add passata tomatoes. Add garlic cloves. Simmer over medium heat for 15 minutes, adding a little water if the sauce reduces too much. Set aside and season with salt, pepper, sugar and nutmeg.

3. 3.

   Serve ravioli on tomato sauce and garnish with fresh herbs and grated Parmesan.