Homemade ravioli with spinach and cream cheese filling

Ingredients for 2 servings:

• 400 g wheat flour
• 4 tbsp olive oil
• 5 eggs
• 1 pack of young frozen spinach (in a single-serve pack)
• 1 onion(s)
• 1 pack of goat’s cheese with herbs
• 50 ml cream
• 1 bunch of basil
• possibly chives
• salt and pepper
• some butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Put the flour in a bowl and make a small volcano. Crack 4 eggs into the well. Add a pinch of salt and 4-5 tablespoons of olive oil. Mix everything well and knead with your hands for 10-15 minutes until you have a smooth dough. Wrap in cling film and let rest at room temperature for about 30 minutes. After the resting time, cut the dough into pieces and roll each one out thinly with a rolling pin. Cut out circles using a mug or glass. Heat a little olive oil in a pan and sauté the finely chopped onion until translucent. Add the spinach and heat over medium heat. Finely chop 4-5 basil leaves and add them. Stir in the goat cheese and cream. Bring to a boil briefly and season with salt and pepper. Continue simmering the sauce until thickened enough to fill the ravioli. Bring a pot of salted water to a boil. Separate the remaining egg and brush the edges of the dough circles with a little egg yolk. Place a basil leaf in the center of each ravioli. Then, using a teaspoon, spoon some of the spinach filling onto each basil leaf and fold the dough over to form a half-moon. Lightly press the edges together with the back of a fork. Add the ravioli to the boiling water and let it cook. This usually only takes a few minutes (try it!). Meanwhile, melt some butter in a pan. Remove the cooked ravioli from the water with a slotted spoon, briefly toss in the butter, and serve sprinkled with chives or chopped basil. You can serve any leftover filling on the side and scoop it up with white bread.