Ravioli with Vegetables and Goat Cheese

For the dough: In a bowl, mix together flour, salt, eggs, and oil. Knead together to create an elastic dough. If dough is too dry, add some cold water. Cover dough and let reast for 30 minutes.

For the filling: Trim and rinse spinach, spin dry and blanch in boiling salted water. Remove spinach and plunge into an ice-water bath. Squeeze to remove excess moisture and finely chop. Combine spinach with ricotta and Parmesan. Season with salt, pepper and nutmeg.

For the vegetables: Peel carrots and cut diagonally into thin slices or shave on a microplane. Rinse scallions and shake dry. Trim off green parts and cut white parts in half lengthwise. Drain artichoke hearts well and cut into quarters. Rinse arugula and spin dry.

For the ravioli: Roll out pasta dough thinly on a floured surface and cut out circles using the rim of a glass (5 cm or approximately 2 inches in diameter). On one half of the circles, place 1 teaspoon of filling. Brush edges with egg white and place remaining circles on top. Press edges firmly and cook ravioli in boiling salted water for 3-5 minutes. When ravioli float to the top, remove with a slotted spoon, drain and toss in 40 grams (approximately 2 ounces) of hot melted butter.