Vegetarian Spinach Ravioli

Ingredients

• 350 g whole wheat flour
• 3 eggs
• 3 tsp rapeseed oil
• 1 pinch salt
• 300 g spinach (fresh or frozen)
• 200 g grainy cream cheese
• 100 g chopped walnut kernels
• Grated nutmeg
• Herb salt
• Pepper
• flour (for rolling)
• 1 Egg white

Instructions

1. 1.

   Knead the flour with the remaining dough ingredients into a smooth, elastic dough that no longer sticks. Let it rest covered with a damp cloth at room temperature for about 1 hour.

2. 2.

   Meanwhile, for the filling, rinse the spinach, wash it, and place it in a pot with slightly damp water; let it wilt over gentle heat. Squeeze out excess moisture and mix the spinach with grainy cream cheese and chopped walnuts. Season with spices to taste.

3. 3.

   Divide the dough in half and roll each portion into two roughly equal, thin rectangles on a lightly floured surface. On one rectangle place small mounds of filling about 5 cm apart. Whisk the egg white with 4 tablespoons of water and use a pastry brush to draw long and cross lines between the mounds. Place the second dough sheet on top and press with fingers so that the fillings are outlined.

4. 4.

   Separate the ravioli with a pasta cutter or sharp knife. Boil portions in sparkling salted water for 8 to 10 minutes.

5. 5.

   Serve the ravioli with freshly grated Parmesan or Grana Padano.