Stuffed Pasta with Artichokes, Carrots, Arugula and Goat Cheese

Ingredients

• 300 g whole wheat flour
• Salt
• 3 eggs
• 2 tbsp oil
• 200 g fresh spinach leaves
• 200 g ricotta
• 50 g freshly grated Parmesan
• Salt
• Pepper (freshly ground)
• nutmeg
• 300 g carrots
• 1 bunch spring onions
• 1 can artichoke hearts (ca. 425 ml)
• 1 bundle arugula (ca. 100 g)
• flour (for the work surface)
• 1 Egg white
• 70 g butter
• 1 tsp freshly chopped chervil
• 120 g goat fresh cheese
• 2 tbsp olive oil

Instructions

1. 1.

   Knead the flour, salt, eggs and oil together to form an elastic dough. If the dough feels too dry, add a little cold water. Cover the dough and let it rest for 30 minutes.

2. 2.

   Wash, trim and spin dry the spinach, then drop it into boiling salted water until wilted. Remove with a slotted spoon, shock in cold water, chop finely. Mix the spinach with ricotta and parmesan, season with salt, pepper and nutmeg.

3. 3.

   Peel the carrots and slice them diagonally into thin rounds or shave them. Wash the spring onions, shake dry, remove the green parts and halve the white part lengthwise. Drain the artichoke hearts well and quarter them. Wash the arugula, spin dry and trim if necessary.

4. 4.

   Roll out the dough on a floured surface and cut circles (5 cm diameter) with a glass. Place 1 tsp of filling onto half of the circles, brush edges with egg white and cover with another dough circle. Press the edges firmly together and cook the ravioli in boiling salted water for 3-5 minutes. When they float to the top, remove with a slotted spoon, drain and toss in 40 g melted butter.

5. 5.

   Sprinkle chopped chervil over the ravioli. In another pan heat the remaining butter and sauté carrots, onions and artichokes for about 5 minutes. Season with salt, chili flakes and thyme. Arrange the ravioli on plates, scatter the vegetable mixture and arugula around them, top with goat cheese and drizzle olive oil before serving.