Ravioli with Gorgonzola and spinach filling and tomato sauce

Ingredients for 6 servings:

• 400 g pasta flour
• 4 m.-sized eggs
• 1 tsp olive oil
• 1 pinch of salt
• Water
• 500 g spinach, fresh or frozen
• 200g Gorgonzola
• 200 g cream cheese
• 30 g pine nuts
• 1 clove(s) garlic
• 2 cloves garlic
• 2 shallots
• 1 bay leaf
• 2 cans of tomatoes, in pieces
• Salt
• pepper
• oregano
• 1 pinch(s) of sugar
• butter

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 5 minutes

smart and vegetarian

Put the flour in a bowl. Add a pinch of salt and the eggs. Knead the mixture into a dough with your hands, adding a teaspoon of olive oil and a little water. The dough should be smooth, but not so moist that it’s sticky. If it’s too sticky, gradually add a little more flour; if it’s too crumbly, carefully add water. When the dough has reached the desired consistency, form it into a ball and let it rest at room temperature for about 20 minutes. In the meantime, wash the spinach thoroughly and then blanch it. Then squeeze it dry and chop finely. Roast the pine nuts in a pan without adding any fat and then roughly chop them. Cut the Gorgonzola into large cubes. Place everything in a bowl with the cream cheese. Finely dice a clove of garlic or press it through a garlic press. Add this as well. Mix everything until smooth. Season with salt and pepper. After the dough has rested, knead it again and then cut it into quarters. On a floured surface, roll out the dough with a rolling pin until thin. Use a glass or serving ring to cut out round pasta from the dough. Place 1-2 teaspoons of the filling into the center of the pasta, depending on the size. Brush the edges with egg white and fold over to form a semicircle. Then press the edges together firmly with your fingers or a fork. Cook the ravioli in salted water for 5-6 minutes. For the tomato sauce, finely dice the two shallots and the remaining garlic and sauté in olive oil until translucent. Now add the tomatoes and a bay leaf and simmer over low heat. Season to taste with salt, pepper, oregano, and a pinch of sugar. Toss the finished ravioli in a pan with butter and then transfer to a pasta dish. Add the sauce. Garnish with some fresh basil, if desired.