in Recipes

Ravioli with arugula filling

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Ingredients for 2 servings:

  • 250 g pasta dough
  • 50 g Parmesan
  • 80 g arugula
  • 160 g ricotta
  • butter
  • n. B. garlic
  • salt and pepper
  • Nutmeg, grated
  • Parmesan
  • some arugula leaves

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Chop the Parmesan cheese in a blender. Add and chop garlic, if desired. Then add the ricotta and mix until smooth. Now add the arugula leaves to the mixture in several batches to allow for the volume, and puree until smooth. Season with salt, pepper, and nutmeg. Place about 1 teaspoon (for one ravioli) on the pasta dough. Moisten the edges with water, close the ravioli, and use a wheel to create a jagged edge. Let the ravioli stand for about 6-8 minutes in the boiling water. Then drain and briefly toss in melted butter. Serve with grated Parmesan cheese and scatter a few arugula leaves or chopped pieces on top. Ideal as a starter for 4 people or a main course for 2 people.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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