Spinach Ravioli with Carrots

For the dough: Combine flour, salt, eggs and stir in enough hot water to form an elastic dough. Let pasta dough rest covered until the filling is ready

For the filling: Finely dice onion and saute in butter in a saucepan until translucent. Add spinach to saucepan and heat only until collapsed.

Rapidly cool vegetables in cold water. Then remove vegetables from the pot with a slotted spoon reserving cooking liquid for use in the parsley butter.

Chop vegetables as small as possible. Chop chervil, grate cheese and mix together all ingredients for the filling in a bowl. Place leftover egg whites aside. Cut dough in half or the dough sheet will be too large. Roll out dough thinly and cut sheet in half. Brush half of dough sheet with egg white.

Add a pile of the filling to each square of pasta. Fold Second half of the dough on it and squeeze edges together with a wooden spoon handle. Press pasta together tightly so that air can escape. Cut pasta into ravioli. Repeat process with the second half of dough as well.

For the parsley butter, mix together all ingredients in a pot, heat and whisk until smooth.

Cook ravioli in boiling salted water for 8 minutes in two to three servings, remove with slotted spoon and keep warm in the parsley butter.

For the carrots: Rinse leeks, trim and cut 1 cm (approximately 1/2 inch) thick slices. Peel carrots and cut into long, thin slices and cook in 1 tablespoon butter and a little water until al dente. Season with salt and a little honey.