Ravioli with goat cheese, spinach and tomato filling

Ingredients for 2 servings:

• 100 g flour
• 50 g durum wheat semolina
• 1 egg(s)
• 1 tbsp olive oil
• 1 pinch(s) nutmeg, freshly grated
• Salt
• 100 g leaf spinach, frozen
• 50 g goat’s cheese
• 1 tomato(s), dried in oil
• 1 small onion(s), red
• 1 garlic clove(s)
• 10 g Parmesan, grated
• 1 pinch(s) nutmeg, freshly grated
• salt and pepper
• some butter or oil
• Flour for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

Vegetarian

First, mix the dough ingredients with the dough hook until you have a smooth dough, adding a little more flour or water if necessary. The dough should no longer be sticky. Then, knead by hand for at least 5 minutes, then wrap in cling film and let it rest for at least an hour or overnight. For the filling, thaw the spinach, squeeze it dry with your hands, and chop it finely. Very finely dice the onion and garlic clove. Also finely dice the sun-dried tomato. Sauté the onions in a little butter or oil until lightly browned, then briefly add the garlic. Then, add the spinach and chopped tomato and let the whole thing simmer over low heat until the mixture appears dry. Once cooled, mix with the room-temperature goat’s cheese and grated Parmesan cheese and season to taste. The filling is ready. You can also make it ahead of time and let it sit. Knead the pasta dough again with your hands, adding a little more flour if necessary to prevent it from sticking. Divide the dough in half and roll it out thinly (max. 2 mm) on a floured kitchen countertop. Or, if you have one, use a pasta machine to cut thin sheets of dough into thin sheets and place them on the floured kitchen countertop. Place a teaspoon-sized dollop of filling on each sheet, spaced the same size as the desired ravioli, place a second sheet of dough on top, and cut out the ravioli. You can do this using ravioli stamps or a small round glass. With the latter, you’ll need to press the edges together a little with a fork to seal in the filling. Place the ravioli on a floured wooden board and cover with a kitchen towel. Roll out the remaining dough again, make more ravioli as usual, and continue until all the ravioli are used up (with my 6 cm square ravioli cutter, this portion yields about 18 ravioli). Cook the ravioli immediately in salted water, but do not allow the water to boil. Depending on the thickness of the dough, the ravioli are ready after 3–6 minutes, when they float to the surface. Serve with a classic accompaniment of sage butter or a tomato sauce with melted cherry tomatoes and thyme. For a more rustic twist, add caramelized onions in melted butter and salt flakes. Serve topped with grated or shaved Parmesan cheese and freshly ground black pepper.