Summary

Ingredients

For the dough:

• 400 g flour, wheat flour
• 2 egg (s)

For the filling:

• 300 g spinach
• 30 g butter
• 300 g ricotta
• 2 egg yolks
• salt
• Nutmeg, freshly grated
• 40 g parmesan, freshly rated
• 100 g butter
• Sage, fresh
• 40 g parmesan, freshly rated

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Instructions

1. For the dough, place the flour on a wooden board and make a well in the middle. Add the eggs and a little water and quickly work the ingredients into a smooth dough with your hands. Wrap it in a damp cloth and let it rest for 20 minutes.
2. In the meantime, wash the spinach for the filling, put it dripping wet in a saucepan and bring to the boil until it collapses. Drain and finely chop. Sauté the spinach in the butter and let cool.
3. Mix the ricotta, egg yolks and spinach and season with salt and nutmeg. Add the parmesan.
4. Roll out the dough thinly with the pasta machine or by hand. Place nut-sized balls of the filling on half of the dough, 4 cm apart. Place the 2nd half of the dough on top and press down in the gaps. Use a pastry wheel to cut out small squares.
5. Bring plenty of salted water to the boil and cook the ravioli in portions for 5-7 minutes.
6. Heat the butter in a pan and fry the sage leaves in it. Spread over the ravioli and sprinkle with parmesan.