Summary

Ingredients

Ingredients for the pasta dough:

• 400 g flour
• 4 egg (s)
• 2 tablespoon olive oil
• 1 teaspoon salt

Ingredients for the filling:

• 250 g ricotta
• 60 g walnuts, chopped
• 50 g pecorino cheese
• 100 g spinach leaves, frozen
• 1 clove garlic
• salt and pepper

Ingredients for the sage butter:

• 125 g butter
• 0.5 ½ bunch sage
• 1 organic lemon (s)
• Pepper, freshly ground
• Parmesan, freshly grated

Ingredients for the tomatoes:

• 15 cherry tomato (s)
• some rosemary sprig (s)
• 1 tablespoon honey
• 2 cloves garlic)
• 2 tablespoon olive oil
• salt and pepper

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Instructions

1. First prepare the pasta dough. To do this, knead all the ingredients in the food processor so that a firm, yellow dough is formed.
2. If it gets too sticky, you can add a handful of flour. If it`s too dry, a little water will help. Finally, wrap the dough in cling film and place in the fridge to rest.
3. For the ravioli filling, let the spinach thaw a little and then chop very finely with a large knife. Mix the ricotta with the chopped spinach in a large bowl. Then add the chopped walnuts and rub the pecorino into the bowl. Squeeze the clove of garlic. Mix all ingredients to a smooth mass and season with salt and pepper.
4. Put the tomatoes in a baking dish and mix with the olive oil and honey. Chop the fine rosemary needles and sprinkle over the tomatoes. Spread the whole cloves of garlic in the baking dish. Finally, season the tomatoes with salt and pepper and place in the preheated oven at 200 ° C for about 15 minutes. Then keep warm at 50 ° C.
5. For the ravioli, roll out the dough as thinly as possible with a pasta machine or a rolling pin. The dough should be no more than half a millimeter thick at the end.
6. Cut out about 30 circles with a water glass. This results in a top and a bottom for each raviolo. Place a teaspoon of the filling on each circle. Cover with a second circle, press firmly around the edges and seal. Boil the finished ravioli in salted water for about 3 minutes.
7. In the meantime, melt the butter in a large pan and fry the sage in it. Add the juice and zest of the lemon. Pan the finished ravioli in the butter.
8. Arrange three ravioli with three tomatoes in pasta or soup plates and serve with freshly ground pepper and freshly grated Parmesan.
9. Sven prepared this recipe as a starter on Thursday, November 5th, 2020 in the program “The Perfect Dinner” - Day 4 from Trier.