Cream Cheese Ravioli with Brown Butter and Spinach

For the cream cheese ravioli with brown butter and spinach, first cream the butter with yolks until fluffy, stir in the curd cheese and all other ingredients and season to taste. If the mixture is too moist, stir in some more white bread crumbs. Refrigerate the mixture for 1 hour and then pour into a piping bag. Roll out the pasta dough (about 10 cm wide) very thinly (best with a pasta rolling machine to 1 1/2 mm). Mix yolk with water and brush the pasta sheets with it. Now apply the filling with the piping bag on one half of the dough at a distance of 3-4 cm in the form of small dots. Fold the other half of the dough sheet over it, press it well around the filling and “wheel” it again with a serrated cutter. Cook the ravioli in simmering salted water for 4-5 minutes and arrange on the seasoned spinach leaves. Drizzle with brown butter, sprinkle with fresh Parmesan and garnish the cream cheese ravioli with brown butter and spinach with basil.Pasta dough:Pour the flour on the work surface and form a trough. Pour all the ingredients into the well and mix together with the help of a fork in circular motions until a thick dough is formed.Work the dough well with both hands, incorporating a little more water if necessary. Knead again well, pulling the dough apart and beating it back together again and again.Beat the finally smooth dough in plastic wrap and let it rest for at least 2 hours. Then knead the dough

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