Spinach and ricotta ravioli

Step 1/9

• 100 g spinach
• salt

• sieve
• small saucepan

Blanch spinach for approx. 3 – 4 min. in slightly boiling water. Drain and squeeze out water from spinach.

Step 2/9

• 25 g pine nuts

• cutting board
• knife

Finely chop pine nuts and blanched spinach.

Step 3/9

• ½ egg yolk
• 50 g Pecorino
• 125 g ricotta cheese
• salt
• pepper

• large bowl
• cooking spoon

Combine spinach, pine nuts, egg yolk, Pecorino, and ricotta cheese. Season generously with salt and pepper.

Step 4/9

• pasta machine
• knife
• rolling pin

Halve pasta dough. Roll out both halves as thinly as possible on a floured surface with a rolling pin or a pasta machine into 5 cm x 40 cm strips.

Step 5/9

• ½ egg yolk

• brush

Mix the other egg yolk with a little bit of water and brush half of the pasta dough strips.

Step 6/9

Then, place a spoonful of filling approx. every 5 cm on pasta strips that have been brushed with egg wash.

Step 7/9

Now, cover with one of the other strips of rolled out dough and pinch the dough firmly around the filling.

Step 8/9

• pasta cutter
• knife

Cut ravioli into squares with a knife or a pasta cutter.

Step 9/9

• salt

• large saucepan
• skimming ladle

Now, boil the finished ravioli in salted boiling water for approx. 4 – 5 min. until they float to the top. Drain well and enjoy plain or with homemade tomato sauce.

Enjoy your meal!