Florentine-style ravioli

Ingredients for 4 servings:

• 20 g butter
• 1 tbsp Flour, heaped
• ¼ liter of milk
• ⅛ liter cream
• Salt
• ½ kg chard
• 3 tbsp oil
• 1 onion(s)
• 1 garlic clove(s)
• 500 g ravioli (refrigerated section)
• 2 egg yolks
• 3 tbsp cheese (Emmental), grated
• 1 tbsp Parmesan, grated
• Pepper from the mill
• Nutmeg, grated
• Butter for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Melt the butter and sauté the flour in it until light yellow, stirring constantly. While continuing to stir, add the milk and cream. Season with salt and pepper and simmer gently, stirring occasionally, until creamy. Wash the chard, trim the stalks, and cut into strips. Heat the oil in a saucepan, fry the finely diced onion until translucent, then add the crushed garlic and the dripping wet chard. Cover and sauté until the chard has collapsed. Season with salt, pepper, and nutmeg. Briefly heat the ravioli in hot water until softened, then drain. Stir the egg yolk, grated Emmental, and Parmesan into the sauce, then grease an ovenproof dish with butter. Add a layer of ravioli, cover with the seasoned spinach, and arrange the remaining ravioli on top. Cover everything with the cheese sauce and bake in a preheated oven at 220°C for about 20 minutes.