Ravioli with Ham and Spinach

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Ravioli with Ham and Spinach
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
4
For the dough
150 grams Pastry flour
1 egg
1 egg yolk
2 tablespoons olive oil
freshly grated Nutmeg
salt
freshly ground peppers
For the filling
75 grams finely grated Parmesan
50 grams cooked ham
100 grams Spinach
50 grams Ricotta cheese
1 tablespoon butter
2 tablespoons finely chopped parsley
1 tablespoon breadcrumbs
For serving
egg whites (for brushing)
500 grams Spinach
200 grams cooked ham
250 grams button Mushroom
1 small onion
1 garlic
50 milliliters white wine
2 tablespoons butter
1 tablespoon vegetable oil
freshly ground Colorful pepper
salt
Nutmeg
1 generous pinch instant powdered Broth
How healthy are the main ingredients?
SpinachhamSpinachParmesanhamRicotta cheese

Preparation steps

1.

For the dough: Mix flour with egg, egg yolk, olive oil, about 2 tablespoons of water and salt and knead to a smooth dough. If necessary add some additional oil or flour. The dough should be smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

2.

For the filling: Trim mushrooms and thinly slice. Rinse spinach and blanch in boiling water, drain, squeeze out excess moisture and chop finely. Mix mushrooms and spinach with Parmesan, parsley, finely chopped ham and ricotta. Mix in egg, season with nutmeg, salt and pepper and then add breadcrumbs.

3.

For the ravioli: Roll out dough thinly on a lightly floured surface. Distribute small amount of filling at a distance of about 4 cm (approximately 1 1/2 inches) apart on the dough. With a cookie cutter, cut out (with wave border) circles of about 6 cm (approximately 2 inches) in diameter. Brush edges with egg white and fold into semicircles. Pinch edges well. Let dry slightly on floured surface.

4.

For serving: Rinse spinach, spin dry and chop coarsely. Peel onion and garlic and finely dice. Cut ham into strips.

5.

Using half the butter, in a small saucepan sauté the onion-garlic mixture. Add spinach, allow to cook and season with salt, pepper and nutmeg.

6.

In a second saucepan, heat remaining butter with oil and sauté mushrooms and deglaze with wine for 3-5 minutes. Simmer gently.

7.

Cook the ravioli in boiling salted water for about 3-4 minutes.

8.

Mix the ham with the mushrooms and season with salt and pepper.

9.

Divide spinach among warmed plates, distribute the ham mixture around the outside and place the drained ravioli on the spinach. Garnish with basil, if desired.

10.

Sprinkle with freshly grated Parmesan cheese and serve.