Ravioli with ricotta filling

Ingredients for 4 servings:

• 110 g spinach, frozen, thawed
• 2 eggs
• 4 egg yolks
• 3 tbsp oil
• ½ tsp salt
• 300 g flour
• 100 g cooked ham
• 9 tbsp Parmesan, freshly grated
• 250 g ricotta
• 50 g arugula, chopped
• 2 tbsp breadcrumbs
• salt and pepper
• 1 egg white
• 100 g tomatoes, dried, preserved in oil
• 2 garlic cloves
• 1 bunch basil, chopped
• 25 g pine nuts, roasted
• Flour , for the work surface

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 14 hours 10 minutes

Squeeze out the spinach, chop very finely, and mix with the eggs, 3 egg yolks, 1 tbsp oil, and 1/2 tsp salt. Gradually add the flour to the mixture until a tough dough forms. Knead with your hands for about 10 minutes and chill overnight. Finely dice the ham. Mix with 5 tbsp Parmesan cheese, ricotta, 1 egg yolk, arugula, breadcrumbs, salt, and pepper. Divide the dough into quarters. Roll each quarter out thinly to make two sheets of dough (about 35 x 15 cm). Place on a floured surface. Place a teaspoon of filling lengthwise in 3 rows on one sheet of dough, about 3 cm apart. Brush the dough around the filling with beaten egg white. Place the second sheet of dough on top, press down, and use a pastry wheel to cut out ravioli. Cook in salted water for about 3 minutes. Dice the tomatoes. Heat the remaining oil, add the tomatoes, and press in the garlic. Remove the ravioli with a slotted spoon and add it to the pan. Heat, tossing occasionally. Add the basil, season to taste, and sprinkle with the remaining Parmesan and pine nuts.