Summary

Ingredients

• 400 g flour
• 2 egg (s)
• 3 tablespoon olive oil
• 1 teaspoon salt
• 1 tablespoon powder, (spinach), optional for nice green pasta
• 400 g spinach leaves, frozen
• 100 g Emmentaler or mozzarella, parmesan, feta,
• 2 tablespoon cream cheese
• 2 tablespoon breadcrumbs
• salt and pepper
• nutmeg

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Instructions

1. Thaw the spinach leaves and puree them finely. Mix 2 tablespoons of the puree with the eggs, oil and salt and knead with the flour and spinach powder to form a firm, smooth, elastic pasta dough. If the dough is too dry, add a little more spinach puree, it should stick, work in a little more flour. Wrap the dough in cling film until further processing.
2. Puree the remaining spinach with the cheese and season with salt (herb salt), pepper and nutmeg. The filling should be quite strong in taste. Stir in the breadcrumbs so that the mixture is firm.
3. Roll out the prepared dough very thinly (1 mm or thinner) and cut into 5 cm squares. Place a small blob of the spinach and cheese mixture (less than 1/2 teaspoon) in the center of each square and fold the squares diagonally into triangles. So that the edges adhere well to one another, you can moisten the edges with your finger and a little water beforehand. Now knock the obtuse corner of the triangle back and press the pointed corners together around a finger to form a ring. Again, water is a good glue. A tortellino is ready. Keep on a floured surface until boiling.
4. Cook in strongly salted, sparkling water for a few minutes until the pasta rises to the surface.
5. A fresh tomato sauce or a creamy cream sauce goes well with it.
6. Tips:
7. Of course, you can also make great vegetarian ravioli with the dough and the filling. To do this, roll out the dough in a rectangular path, mentally dividing it into thirds. Put the filling thinly on the middle third and fold the top third down. Moisten the edges well and beat the bottom third on top of the top. Press the ends firmly and press down firmly with the handle of a wooden spoon at the desired intervals and cut the ravioli at these separating points.
8. You can of course make all kinds of pasta with this dough. However, the pasta remains very soft after cooking. The dough becomes more firm to the bite with more egg.
9. For pasta that is cut out with shapes (such as ravioli or pelmeni), the spinach puree must be very fine so that the shapes do not have to struggle with the spinach fibers.