Ravioli with spinnach and goat cheese
Makes about 20 pcs. stuffed ravioli:
What you need:
200g durum flour
200g Ricotta, cream cheese
50g grated Parmesan cheese
100g goat cheese
1 handful fresh sage leaves
600g fresh spinach
grated peel of an organic lemon
1dl white wine
freshly ground pepper
4-8 slices of parma ham
Knead eggs and flour together into a homogeneous dough and let it rest in the refrigerator for one hour
Toast the walnuts in a dry pan.
Steam spinach in white wine.
Squeeze out the excess liquid.
Stir ricotta cheese, parmesan cheese, goat cheese and lemon zest together.
Chop the steamed spinach and add it to the mixture
Add freshly ground pepper.
On a pastamachine roll out the dough into 1-2 mm thickness
Punch out round raviolis with a glass etc.
Add a little spinach filling on the pasta pieces and close the ravioli moisten the edges with water and press the edges together with a fork.
Melt plenty of butter in a pan and fry sage leaves in butter on low temperature.
Cook the ravioli in lightly salted water for about 4 minutes.
Bake the parma ham in oven at 175 degrees until crisp
Serve the ravioli with sage butter, toasted walnuts, grated cheese parmarsan and slices of parma ham.