Pasta: Ravioli Ripieni Con Cancro Di Spinaci

• Process the flour with eggs and salt into a smooth pasta dough. This can take a while, but the long kneading pays off. Wrap the finished dough in a piece of cling film and let it rest for about 30 minutes.
• In the meantime, cut the crab meat into small pieces, peel and dice the shallot and chop the parsley. (I had to use the dried parsley.) Mix everything together with the ricotta and the spices to make a filling.
• Now pass the dough through the pasta machine in portions. Starting on level 6, fold the dough together a few times and twist until it is nice and elastic. Then continue to work up to level
• Cut out the shape of the dough sheet with the dough trap (Tupperware) and place it on the dough trap, press down and put a teaspoon of the filling on each part. Squeeze well and let rest on a kitchen towel.
• Bring water to a boil in a large saucepan, season with salt and cook the dumplings in it for about 10 minutes. Take out and drain.

The spinach

• Peel the onion and garlic, chop them into small cubes and fry them in a little butter. Add the thawed spinach and bring to the boil. Season with sugar, salt, pepper, nutmeg and vegetable stock and simmer for about 10 minutes. Finally stir in a piece of butter.

The finish

• Arrange the spinal on preheated plates, place two to three dumplings on top and pour a little brown butter over them.
• Note 8: If you don't have a pasta machine or dough trap, roll out the dough to about 1mm thin, divide it and put small heaps of the filling on one half at intervals. Now cover with the other half and separate the individual dumplings with a knife. Press the edges firmly and then proceed as described above.
• The quantities given are sufficient for 21 dumplings.
• * Linl to spice mixes: granulated vegetable broth