Whole Wheat Spinach Pasta with Sheep Cheese Chickpea Filling

Ingredients

• 400 g rye flour
• 4 eggs
• Salt
• 2 tbsp olive oil
• 1 handful spinach
• 200 g feta
• 200 g canned chickpeas
• 1 Garlic clove
• 1 egg
• 1 tbsp freshly chopped mint
• 2 tbsp grated hard goat cheese
• pepper (from the mill)
• 2 tbsp butter
• mint for garnish

Instructions

1. 1.

   Knead the flour with the eggs, salt and oil by hand into a smooth dough. Add a little water if needed. Wrap in plastic wrap and let rest about 30 minutes. Wash, trim and blanch the spinach briefly in salted water. Shock, drain and finely chop.

2. 2.

   Crush the feta. Rinse and drain the chickpeas. Peel and finely chop the garlic, then mix with the chickpeas, feta, egg, mint and goat cheese. Season with salt and pepper.

3. 3.

   Knead the dough again with the spinach and roll it out to about 2 mm thick on a floured surface. Cut circles roughly 8 cm in diameter. Place a spoonful of filling in each center, dampen the edges, fold into half-moons, press firmly and indent with a fork for decoration.

4. 4.

   Meanwhile bring plenty of salted water to a boil, drop in the ravioli and simmer gently for 8–10 minutes.

5. 5.

   In a pan melt the butter until lightly browned. Toss the drained ravioli in it (add a splash of pasta water if needed) and serve garnished with mint.