Ravioli with Arugula and Parmesan

For the dough, mix the flour, egg, 1 teaspoon olive oil and 1 teaspoon salt. Knead and add a little water or flour if necessary. Roll the dough into a ball, wrap with plastic wrap and chill in the refrigerator for about 30 minutes.

Meanwhile rinse the arugula, pick through and spin dry. Finely chop 200 grams (approximately 7 oz) of arugula and set aside the remaining. Peel the onion peel and also finely chop.

Heat the remaining oil in a pan. Add the onion and cook until tender, then add the chopped arugula. Stir constantly over medium heat and simmer until the liquid has evaporated then let it cool lukewarm temperature. Grate the pecorino. Mix the arugula with the pecorino and ricotta. Season with salt, pepper and freshly grated nutmeg.

Knead dough again, cut into portions and roll out thinly with a pasta machine or a rolling pin.

Top half the dough with 1-2 teaspoons filling about 3 cm (approximately 1 1/4 inches) apart and cover with the remaining dough. Press down the dough around the filling and cut with a pastry wheel into ravioli.

Cook the ravioli in boiling salted water for 3-4 minutes. Meanwhile, melt the butter in a frying pan. Crush the chile in a mortar.