Summary

Ingredients

• 250 g douh for pasta
• 50 g parmesan cheese
• 80 g rocket
• 160 g ricotta
• butter
• Garlic
• salt and pepper
• Nutmeg, grated
• Parmesan
• some arugula leaves

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Instructions

1. Chop the parmesan in a blender. Add garlic to taste and chop. Then add the ricotta and stir until smooth.
2. Now work the rocket leaves into the mixture in a blender because of the volume in several portions and puree them finely. Season with salt, pepper and nutmeg.
3. Place about 1 teaspoon on top of the pasta dough for a ravioli. Moisten the edges with water, close the ravioli and use the wheels to create a jagged edge. Let the ravioli soak in water that is no longer flowing for about 6-8 minutes.
4. Then drain and toss briefly in melted butter. Serve with grated Parmesan and sprinkle with a few rocket leaves or cut pieces.
5. Well suited as a starter for 4 people or a main course for 2 people.