Summary

Ingredients

For the filling: (ricotta and spinach)

• 100 g ricotta or low-fat quark
• 100 g spinach
• 100 g parmesan cheese
• salt
• pepper
• nutmeg
• Paprika powder
• 1 egg (s)
• butter
• possibly semolina
• possibly flour

For the filling: (tomato and mozzarella)

• 150 g tomato (s)
• 250 g mozzarella
• 0.5 ½ bunch basil
• 100 g rocket
• 1 teaspoon pine nuts
• some tomato paste
• some butter
• salt
• nutmeg
• Black cumin
• Paprika powder
• possibly sugar
• possibly semolina
• possibly flour

For the filling: (mushrooms-rocket-)

• 150 g mushrooms
• 100 g rocket
• 100 g parmesan cheese
• 0.5 ½ bunch basil
• some butter
• salt
• pepper
• Black cumin
• Paprika powder
• possibly semolina

For the dough:

• 500g flour
• 200 g semolina
• 4 medium egg (s)
• some mineral water
• salt
• pepper
• nutmeg
• Black cumin

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Instructions

1. Preparation of the ricotta and spinach filling:
2. Melt the butter in the pan and fry the spinach. Lower the temperature, put the lid on and let the spinach steep briefly. Add the ricotta (low-fat quark) and stir in. Add the grated parmesan and season with salt, pepper, black cumin, nutmeg and paprika. Finally add an egg and stir in. If necessary, thicken with semolina and flour.
3. Put the mixture in a bowl, let it cool and put it in the fridge.
4. Preparation of the tomato and mozzarella filling:
5. Skin the tomatoes and cut into large pieces. Cut the mozzarella into small pieces and puree with the tomato pieces. Melt the butter in the pan and add the mixture. Season to taste with salt, pepper, black cumin, tomato paste and a little sugar. Pour into a very fine sieve and strain with a soup ladle until the mixture hardly contains any water. Roast the pine nuts, chop the rocket and add. If necessary, mix in some semolina or flour until a relatively dry mixture is obtained. Season again to taste.
6. Put the mixture in a bowl, let it cool and put it in the fridge.
7. Preparation of the mushroom and rocket filling:
8. Chop mushrooms and basil. Melt the butter in the pan. Fry the mushrooms. Season with salt, pepper, black cumin and paprika. Chop the rocket and add it. Add the parmesan cheese so that it becomes firm. Possibly thicken with semolina. Put the mixture in a bowl, let it cool and put it in the fridge.
9. Preparation of the dough:
10. Put the flour, semolina, eggs, a pinch of salt, pepper, nutmeg and black cumin in a mixing bowl. Knead with the dough hook until you have a solid mass. Add mineral water and knead again. Then flour the work surface and knead the dough with your hands for 10-20 minutes. Gradually add the flour on the work board so that the dough is really firm. Then put the dough in a bowl, cover with a cloth and let rest for 30 minutes.
11. The ravioli preparation:
12. Divide the dough into 3 parts. Halve each part and roll out. The filling is placed in even piles on one half. Leave enough space between them. Rub water around the filling with your fingers. Carefully place the 2nd half of the dough over it. Run your wet fingers over the gaps to seal the ravioli. Then cut the ravioli into squares with a pastry wheel.
13. Do the same with the rest of the dough and the other two fillings.
14. Cook the ravioli in plenty of slightly boiling salted water for a few minutes.
15. Tip:
16. The ravioli can be frozen very easily when they are not cooked.
17. Place on a plate or board, place in the freezer and when frozen, bag.