Ravioli with spinach, chicken liver, and egg filling and vermouth butter

Ingredients for 4 servings:

• 300 g flour
• 3 eggs
• 1 egg yolk
• 1 tsp salt
• 1 tbsp olive oil
• 300 g spinach, frozen
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 250 g chicken liver(s)
• 20 g butter
• 50 ml cream
• 70 g Parmesan, grated
• 9 egg yolks
• pepper
• nutmeg
• 1 egg white
• Flour for the work surface
• 80 ml dry vermouth
• 1 pinch of lemon zest
• 4 stalks of parsley
• 6 stalks of thyme, fresh
• a few stalks of chives
• 80 g butter, diced, cold
• salt and pepper
• Parmesan, sliced, for decoration

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Knead the pasta dough ingredients into a smooth dough, wrap in cling film, and chill for at least 1 hour. For the filling, thaw the spinach and squeeze out any excess water. Tip: I let it thaw in a sieve, and once thawed, place a bowl filled with water on top to drain thoroughly. Finely dice the onion and garlic. Clean and finely chop the chicken livers. Heat butter in a pan, sauté the onion, garlic, and chicken livers. Add the cream and simmer until reduced. Then stir in the Parmesan cheese. Add the spinach and 1 egg yolk and mix well. Season with salt, pepper, and a little nutmeg, and let cool. Now, ideally using a pasta machine, roll out the pasta dough into sheets. Place on a well-floured work surface. Fill a piping bag fitted with a large nozzle with the filling and pipe circles of about 5 cm. Carefully place the remaining egg yolks in the center of the circles. Brush the dough sheets with the beaten egg white. Place the remaining dough sheets on top, ensuring they are even, press down lightly, and roll out the ravioli into squares using a rolling pin. Cook in lightly simmering salted water for 4-6 minutes (the egg yolks should not set). For the vermouth butter, simmer the vermouth with the lemon zest for a while. Finely chop the herbs. Quickly stir cold butter cubes into the reduced vermouth to thicken. Add the herbs and season with salt and pepper. Carefully remove the ravioli with a slotted spoon and serve with the vermouth butter and shaved Parmesan.