Stuffed Ravioli with Zucchini Spaghetti

Ingredients

• 250 g fine durum wheat flour
• 2 tbsp olive oil
• 500 g spinach
• 200 g ricotta
• 100 g Parmesan (freshly grated)
• 2 Garlic cloves
• 4 tbsp butter
• 1 bunch parsley (chopped)
• Salt
• black pepper (ground fresh)
• Nutmeg (freshly grated)
• flour (for working)
• 1 Egg white
• 1 Zucchini
• 1 tbsp sun‑dried tomatoes (in oil)

Instructions

1. 1.

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

2. 2.

   Wash, trim, and blanch spinach briefly in salted water. Shock in cold water, squeeze out excess moisture, and finely chop.

3. 3.

   Peel and finely chop garlic. Sauté in 1 tbsp hot butter. Add spinach, mix well. Combine with ricotta and Parmesan in a bowl, season with salt, pepper, and nutmeg, and let cool.

4. 4.

   Divide dough into two parts; roll each half thin on floured surface. Place a teaspoon of filling about 6 cm apart on one sheet, brush edges with egg white. Cover with second sheet, press around filling to seal. Cut out ravioli with a cutter and press edges firmly. Dust with flour and repeat with remaining dough.

5. 5.

   Cook in boiling salted water for 10–12 minutes.

6. 6.

   Wash, trim zucchini, slice into thin rounds, then cut into very thin strips.

7. 7.

   Finely chop sun‑dried tomatoes. Sauté zucchini and tomatoes in a little tomato oil with the remaining hot butter. Toss in the ravioli, season with salt and pepper, and serve immediately.