Summary

Ingredients

For the dough:

• 2 egg (s)
• 3 egg yolks
• 300 grams flour
• 1 tablespoon olive oil

For the filling:

• 150 g spinach
• 200 g veal schnitzel, (or pork schnitzel)
• 150 g ham, cooked
• 100 g Parma ham
• 1 egg (s)
• 6 tablespoon parmesan, freshly grated
• Nutmeg, freshly grated
• salt and pepper
• butter
• Basil, fresh
• Sage, fresh
• sea-salt
• pepper

Print Recipe Pin Recipe

Instructions

1. Make a smooth pasta dough from eggs, egg yolks, flour and olive oil. Use the egg white to glue the ravioli together later. Possibly add a little more flour or water. I take 100g flour for every 60g egg. Wrapped in foil, let rest for an hour.
2. During this time the filling is made:
3. Wash the spinach and let it collapse dripping wet in a saucepan over a mild heat, then drain well.
4. Sear the schnitzel in a hot pan with a little oil on each side for one minute, remove from the pan and let cool. Cut the ham into large pieces, as well as the cooled spinach and schnitzel.
5. Chop ham, spinach and schnitzel in the food processor or turn through the meat grinder. Mix with the freshly grated parmesan and egg and season with salt, pepper and nutmeg.
6. Roll out the dough and make the ravioli, let it dry briefly (~ 15 min.). Cook in boiling salted water for 4-6 minutes, depending on the thickness of the dough.
7. These ravioli taste best tossed in sage or basil butter. To do this, froth the butter in a pan, add the basil or sage leaves and toss the cooked ravioli in it. Season with sea salt and freshly grated pepper.
8. The ravioli can be frozen well. To do this, they are placed individually on a baking sheet lined with baking paper and placed in the freezer. Once frozen, they can be packed in freezer bags. They are frozen in boiling water. The cooking time is extended by 1 - 2 minutes.