Ravioli Di Spinaci

Pasta dishes are just always delicious!

For the dough, knead together flour, eggs, oil and salt with the dough hook of the mixer until smooth pasta dough. Let dough rest under a hot rinsed baking dish for half an hour. For the spinach filling, squeeze thawed spinach well and chop coarsely (perhaps set aside a few leaves for garnish). Mix together crumbled ricotta cheese, pecorino, finely diced garlic, coarsely chopped and lightly toasted pine nuts and egg yolks. Season with salt and pepper. Roll out dough thinly(!) on a floured surface (or through a pasta machine form). On one half of the rolled out dough, mark 9*9 cm squares with a cake wheel (do not cut through). In the center of each, place a tsp.

Form filling. Brush the edges of the squares with egg white. Loosely fold the second half of the dough over the top and press the dough firmly around the filling. Cut the ravioli into squares with a pastry wheel. Bring plenty of salted water with a tbsp. of oil to a boil and cook the ravioli in it over medium heat for 3 minutes. Drain and perhaps dress with spinach leaves (about 545 cal. per unit).

Serve with browned butter.

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