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Ravioli with spinnach and goat cheese

Ravioli with spinnach and goat cheese

Makes about 20 pcs. stuffed ravioli:

What you need:

  • 200g durum flour

  • 2 eggs

  • 200g Ricotta, cream cheese

  • 50g grated Parmesan cheese

  • 100g goat cheese

  • 50g butter

  • 1 handful fresh sage leaves

  • 600g fresh spinach

  • grated peel of an organic lemon

  • 1dl white wine

  • freshly ground pepper

  • 50g walnuts

  • 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.

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