John Myers
Ingredients for 4 servings:
- 500 g flour
- 1 egg(s)
- 5 egg yolks
- 2 tbsp oil
- 1 tsp, leveled salt
- 150 g spinach
- 100 g Parmesan
- 100 g ricotta
- 50 g walnuts, chopped
- 1 egg yolk
- salt and pepper
- Breadcrumbs only when needed!
- 50 g sage
- 250 g butter
- e.g. Parmesan for sprinkling
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Make a pasta dough from flour, 1 egg, 5 egg yolks, salt, and oil (detailed instructions are provided at the top of the Pastaforum, and there’s also a very good video by Alberto (caralb) here on Chefkoch.de). Shape into a ball and let rest in cling film for 1 hour. For the filling, blanch the spinach, squeeze dry, finely chop, and mix with the remaining ingredients. If the mixture is too runny, add a little breadcrumbs. Roll out the dough and cut out turtles. Place a little filling on each turtle. Moisten the edges of a second turtle with water. Carefully place it on top of the first turtle and press the edges together firmly. Carefully lower the dough into boiling salted water; when the turtles float to the top, they’re done. Stir chopped sage into melted butter and pour over the finished ravioli. If you like, you can sprinkle with Parmesan cheese.
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