Ravioli with spinach, basil and pancetta filling

Ingredients for 4 servings:

• 4 egg yolks
• 1 egg(s)
• 350 g wheat flour, type 405, approx. depends on the size of the eggs
• 1 tsp salt
• 1 tbsp olive oil
• 250 g leaf spinach, frozen
• ½ bunch basil
• 100 g ham, pancetta (alternatively bacon)
• 50 g cream cheese
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• Salt and pepper, to taste
• 6 leaves of sage, fresh
• 50 g butter

Instructions

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

The filling can of course also be used for other filled pasta

Knead the first five ingredients into an elastic, non-sticky pasta dough (adding a little more or less flour depending on the size of the eggs; I’m assuming medium-sized eggs) according to Alberto’s recipe (see CK videos). Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes. Finely dice the pancetta, onion, and garlic clove and sauté in olive oil. Roughly chop the thawed spinach leaves and basil and add to the pan. Sauté everything until simmered, allowing the liquid to evaporate. Stir in the cream cheese thoroughly, season with salt and pepper. Transfer the mixture to a blender and blend until smooth, then season to taste. Roll out the pasta dough and form sheets either on a ravioli board or by hand. Place small heaps of filling onto the dough at intervals using a teaspoon. Place a second sheet of pasta on top and separate the heaps using a pastry cutter or a knife. Lightly press the edges down. Place the ravioli in boiling, salted water and let them simmer until they float to the top. Then remove them with a slotted spoon and drain in a colander. Lightly sauté the butter and sage leaves in a pan, then stir in the cooked ravioli. You can also serve the ravioli with tomato sauce, but I find the flavor is best brought out this way. If you have any leftover filling, you can freeze it and use it for your next batch of ravioli or something similar.