Spinach, ricotta, and feta cheese ravioli in tomato and white wine sauce

Ingredients for 4 servings:

• 400 g pasta dough (homemade or store-bought)
• 2 egg yolks
• 200 g spinach
• 150 g ricotta
• 150 g sheep’s cheese
• 2 cloves garlic
• Cumin powder
• salt and pepper
• 180 g butter
• 200 ml white wine
• 1 small onion(s)
• 10 cherry tomatoes
• 1 handful of fresh basil
• some rosemary, fresh
• some thyme, fresh
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Either make the pasta dough yourself or use a ready-made one. For the filling: Thaw the spinach (you can also use fresh spinach) and mix it well in a bowl with the ricotta, feta cheese, and finely chopped garlic. Then season with cumin, salt, and pepper (to taste). Let the filling sit for a short while. Roll out the dough and cut out round shapes using a glass or a pasta cutter. Brush the edges of the dough/ravioli with a little beaten egg yolk. Place about 1 teaspoon of filling in the center of each ravioli and fold it shut. Then press the edges together with a fork. Place the ravioli on a floured surface (e.g., a floured baking sheet) to prevent them from sticking together. Bring a large pot of water to a boil. When the water boils, add the ravioli and reduce the heat. The water should just simmer, not boil. Simmer the pasta in the water for about 3-5 minutes until it rises to the surface. This is the sign that it is cooked. At the same time as cooking the ravioli, prepare the sauce. For the sauce: Sauté the finely chopped onion with a little butter in a pan until translucent. When the onion pieces are translucent, deglaze with the white wine and let it reduce for about 4-5 minutes. Then add the remaining butter to slightly thicken the sauce. Add the thyme and rosemary. Only add the halved cherry tomatoes and the basil at the end so that they do not become too soft. Finally, add the cooked ravioli to the sauce and toss gently. Then serve.