Summary

Ingredients

• 400 g pasta douh (homemade or bouht)
• 2 egg yolks
• 200 g spinach
• 150 g ricotta
• 150 g sheep cheese
• 2 cloves garlic
• Cumin powder
• salt and pepper
• 180 g butter
• 200 ml white wine
• 1 small onion (s)
• 10 cherry tomato (s)
• 1 handful basil, fresh
• some rosemary, fresh
• some thyme, fresh
• Flour for the work surface

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Instructions

1. Either make the pasta dough yourself or use a ready-made one.
2. For the filling:
3. Thaw the spinach (you can also use fresh ones) and mix well in a bowl with the ricotta, sheep`s cheese and the finely chopped garlic. Then season with cumin, salt and pepper (depending on your taste). Let the filling steep for a moment.
4. Roll out the dough and cut out round shapes with a glass or a pasta cutter. Brush the edges of the dough / ravioli with a little whisked egg yolk. Put approx. 1 teaspoon of the filling in the middle of each of the ravioli and close. Then press the edges together with a fork. Place the ravioli on a floured surface (e.g. a floured baking sheet) so that they don`t stick together.
5. Bring the water to the boil in a large saucepan. When the water boils, add the ravioli and turn down the power. The water should only simmer, not boil anymore. Let the noodles simmer in the water for about 3 - 5 minutes until they come to the surface. That is the sign that they are done.
6. Prepare the sauce at the same time as cooking the ravioli.
7. For the sauce:
8. Sweat the finely chopped onion with a little butter in a pan until translucent. When the onion pieces are translucent, deglaze with the white wine and reduce for approx. 4 - 5 minutes. Then add the rest of the butter so that the sauce binds slightly. Add thyme and rosemary. Only at the end add the halved cherry tomatoes and the basil so that they don`t get too soft.
9. Finally, add the cooked ravioli to the sauce and toss gently. Then serve.