Sausage-Spinach Ravioli with Toasted Breadcrumbs
- For the ravioli dough
- 250 grams Pastry flour
- 2 eggs
- 1 teaspoon salt
- 1 tablespoon sunflower oil
- Pastry flour (for work surface)
- For the filling
- 1 day-old White roll (torn into pieces)
- 60 milliliters lukewarm milk
- 1 onion
- 1 tablespoon butter
- 400 grams fresh Spinach
- 250 grams Sausage meat
- 1 egg
- freshly ground black peppers
- freshly grated Nutmeg
For the ravioli dough: Sift the flour into a bowl. Add the eggs, salt, and oil and knead with a hand mixer into a firm, smooth dough. Add a little water if necessary. Gather the dough into a ball, wrap in plastic, and let rest about 20 minutes.
For the filling: Soak the bread in the warm milk. Peel the onion and chop fine. In a sauté pan, heat the butter. Add the chopped onion and sauté until translucent. Transfer to a mixing bowl.
Trim the stems from the spinach, rinse and spin dry the leaves. Blanch the spinach in boiling salted water. Drain, rinse with cold water, squeeze well, and chop fine. Add to the onions.
Squeeze the bread to remove the excess water and stir together with the onion, spinach, sausage meat, and egg. Mix well. Season generously with salt, pepper, and nutmeg.
On a floured surface, roll out the pasta into thin even sheets. Cut out squares (8 x 8 cm/3 x 3 inches). Top one side the squares with a teaspoon of the sausage filling. Fold the dough over the filling and press the edges firmly together to seal. When all ravioli are shaped, cook them in boiling salted water until done, about 8 minutes.
For finishing: In a sauté pan, melt the butter in a frying pan. Stir in the breadcrumbs and toast in the butter just long enough to color them.
To serve, use a slotted spoon to lift the finished ravioli from the water, drain well, transfer to warmed plates, and sprinkle with the toasted breadcrumbs. Accompany with a salad if desired.