Spinach-Ricotta Ravioli

Ingredients

• 300 g flour
• 3 egg yolks
• 2 Eggs
• Salt
• 150 g spinach
• 200 g ricotta
• 1 bundle mixed herbs
• 2 tbsp breadcrumbs
• 2 egg yolks
• 100 g Parmesan
• 300 g heavy cream
• 125 ml white wine
• nutmeg
• 1 Tbsp parsley
• 1 tbsp chives
• 1 tbsp basil
• 1 tbsp lemon balm (all finely chopped)

Instructions

1. 1.

   Quickly knead all dough ingredients into a smooth dough, shape into a ball, cover and let rest for 20 minutes. For the filling, wash spinach, blanch in salted water for 2 minutes, drain and squeeze out excess moisture. Wash herbs, finely chop with spinach. Mix ricotta and egg yolk, fold in parmesan and breadcrumbs, add the spinach mixture. Season with salt and pepper. Roll dough on a floured surface to about 2 mm thickness, cut into halves. Place hazelnut-sized portions of filling spaced about 5 cm apart on one dough sheet using a teaspoon. Cover with second dough sheet, press between fillings and cut into squares. Let rest covered for 30 minutes.

2. 2.

   For the sauce, slowly reduce cream with wine in a wide pot until creamy, season with salt, pepper and nutmeg.

3. 3.

   Cook ravioli in plenty of salted water, portions at a time, for 4 minutes, then drain.

4. 4.

   Stir herbs into the sauce.

5. 5.

   Serve immediately by placing ravioli on plates and pouring sauce over them.