Ricotta and spinach ravioli

Ingredients for 5 servings:

• 200 g wheat flour
• 200 g durum wheat semolina
• 4 eggs, size M
• 1 tbsp olive oil
• 500 g spinach, fresh
• 150 g ricotta
• 100 g onion(s)
• 1 garlic clove(s)
• salt and pepper
• 1 egg(s)
• 100 g butter
• e.g. Parmesan
• some flour

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

from the show “The Perfect Dinner” on VOX from 07.02.2025

For the pasta dough, combine the durum wheat semolina, plain flour, eggs, olive oil, and a pinch of salt in a bowl and knead into a smooth dough for about 5-10 minutes. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes. For the filling, wash the spinach and remove the stalks. Finely dice the onions. Sauté both together in a pan. Once the spinach has wilted, process the garlic into a paste and add it. Continue sautéing the spinach until the excess liquid has evaporated. Then mix it with the ricotta in a bowl and season with salt and pepper. Roll out the chilled pasta dough thinly on a floured surface. Top one half of the dough with small heaps of the filling (about a teaspoon per ravioli). Brush the spaces with beaten egg. Place the other half of the dough on top and gently press the layers together with your fingertips. Cut out square ravioli measuring approximately 7 x 7 cm. Press the edges firmly together. Cook the ravioli in plenty of salted water for about 3-5 minutes. Meanwhile, melt the butter in a pan. Toss the cooked ravioli in the butter. Arrange on plates, sprinkle with freshly grated Parmesan cheese and a little pepper, and serve. Max prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 5 in the Palatinate region on Friday, February 7, 2025.