Homemade Ravioli

Homemade ravioli with a creamy ricotta and spinach filling, tossed in a spicy garlic chili butter and finished with Parmesan. The pasta pockets take a bit of handwork, but they reward you with a fresh flavor.

By Hans Wurst 2 · 1 servings · 60 minutes

Ingredients

  • 80 g wheat flour type 405
  • 1 Stück egg (size M)
  • 1 TL olive oil
  • 1 Prise salt
  • 80 g ricotta
  • 60 g fresh leaf spinach
  • 1 Stück garlic clove
  • 15 g Parmesan, freshly grated
  • black pepper, freshly ground
  • 10 g butter
  • 1 Stück garlic clove (for the sauce)
  • 1 Prise chili flakes or fresh chili
  • 1 TL egg (for sealing the edges)

Method

  1. Place the flour on the work surface, make a well, add the egg, the olive oil and a pinch of salt, and gradually mix everything into the flour with a fork.
  2. Knead the dough thoroughly for about 8 minutes until smooth and supple. Wrap it in cling film and let it rest for 30 minutes.
  3. For the filling, wilt the spinach in a pan with a little water, drain it, chop it very finely and add half of the garlic clove, finely minced.
  4. Mix the spinach, ricotta, half of the Parmesan, salt and pepper into a smooth mass and place it in the refrigerator.
  5. Roll the dough out thinly, about 2 mm, and cut out circles about 6 cm in size using a glass or cookie cutter. Some of the circles will be made into ravioli; about 8 pieces are enough for one serving.
  6. Place one teaspoon of filling on half of each dough circle, brush the edges with beaten egg, fold the second half over and press the edges firmly so that no air is trapped inside.
  7. Bring plenty of salted water to a boil in a pot and cook the ravioli for 3 to 4 minutes, until they float to the top.
  8. Let the butter brown lightly in a pan, finely chop the second garlic clove and sweat it briefly with the chili flakes in the butter.
  9. Toss the drained ravioli in the garlic chili butter, sprinkle with the remaining Parmesan and serve immediately.