Spinach Ricotta Ravioli

Ingredients

• 250 g flour
• 2 tbsp olive oil
• 300 g fresh spinach leaves
• 300 g ricotta
• 60 g Parmesan (freshly grated)
• 2 Garlic cloves
• Salt
• Pepper (ground freshly)
• Nutmeg (freshly grated)
• flour (for working)
• 1 Egg white
• 3 tbsp butter
• 0.5 bunch fresh chopped parsley

Instructions

1. 1.

   Knead the flour with oil and about 140 ml water into an elastic, firm dough. Use a stand mixer if available. Adjust water slightly for consistency. Wrap in plastic wrap and let rest 30 minutes.

2. 2.

   Wash, trim, and blanch the spinach briefly in salted water. Shock in ice water, squeeze out excess moisture, and finely chop. Peel and finely chop the garlic. Sauté in 1 tbsp hot butter, add the spinach, stir, then mix in a bowl with ricotta and parmesan. Season with salt, pepper, and nutmeg; let cool.

3. 3.

   Roll the dough thin on a floured surface and cut circles about 6 cm in diameter using a cutter. Place a teaspoon of filling on half of each circle, brush edges with egg white, fold over, and press edges gently to seal. Boil in salted water for about 10–12 minutes. Remove with a slotted spoon and toss in hot butter. Season lightly and add chopped parsley. Serve immediately.