Ravioli with 3 different fillings

Ingredients for 5 servings:

• 100 g ricotta or low-fat curd cheese
• 100 g spinach
• 100 g Parmesan
• salt and pepper
• nutmeg
• Paprika powder
• 1 m.-sized egg(s)
• butter
• possibly semolina
• possibly flour
• 150 g tomatoes
• 250g mozzarella
• ½ bunch basil
• 100 g arugula
• 1 tsp pine nuts
• some tomato paste
• some butter
• Salt
• nutmeg
• Black cumin
• Paprika powder
• possibly sugar
• possibly semolina
• possibly flour
• 150 g mushrooms
• 100 g arugula
• 100 g Parmesan
• ½ bunch basil
• some butter
• salt and pepper
• Black cumin
• Paprika powder
• possibly semolina
• 500 g flour
• 200 g semolina
• 4 m.-sized eggs
• some mineral water
• salt and pepper
• nutmeg
• Black cumin

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Total time approx. 3 hours

Prepare the ricotta and spinach filling: Melt the butter in a pan and fry the spinach. Reduce the heat, cover, and let the spinach simmer for a short while. Add the ricotta (low-fat curd cheese) and stir in. Add the grated Parmesan cheese and season with salt, pepper, black cumin, nutmeg, and paprika. Finally, add an egg and stir in. Thicken with semolina and flour, if desired. Transfer the mixture to a bowl, let it cool, and refrigerate. Prepare the tomato and mozzarella filling: Peel the tomatoes and chop into large pieces. Cut the mozzarella into small pieces and puree with the tomato pieces. Melt the butter in the pan and add the mixture. Season with salt, pepper, black cumin, tomato paste, and a little sugar. Pour into a very fine sieve and pass through a ladle until the mixture contains hardly any water. Toast the pine nuts, finely chop the arugula, and add to the mixture. If necessary, mix in a little semolina or flour until the mixture is relatively dry. Season again to taste. Transfer the mixture to a bowl, let it cool, and then refrigerate. Preparation of the mushroom and arugula filling: Finely chop the mushrooms and basil. Melt the butter in a pan. Sauté the mushrooms. Season with salt, pepper, black cumin, and paprika. Add the finely chopped arugula. Add the Parmesan cheese until a firm mixture forms. Thicken with semolina if desired. Transfer the mixture to a bowl, let it cool, and refrigerate. Preparation of the dough: In a mixing bowl, put the flour, semolina, eggs, a pinch of salt, pepper, nutmeg, and black cumin. Knead with the dough hook until a firm mixture forms. Add mineral water and knead again. Then flour the work surface and knead the dough by hand for 10-20 minutes. Gradually add the flour on the worktop to ensure the dough becomes really firm. Then place the dough in a bowl, cover with a cloth, and let rest for 30 minutes. To prepare the ravioli: Divide the dough into 3 pieces. Cut each piece in half and roll it out. Place the filling in even piles on one half, leaving enough space between them. Brush water around the filling with your fingers. Carefully place the second half of the dough on top. Run wet fingers over the gaps to seal the ravioli. Then cut the ravioli into squares using a pastry cutter. Repeat with the remaining dough and the other two fillings. Cook the ravioli in plenty of lightly boiling salted water for a few minutes. Tip: The ravioli freeze very well uncooked. Place them on a plate or board, place them in the freezer, and once frozen, put them in a bag.