Spinach stuffed ravioli
Ingredients
- For the pasta
- 150 grams Rye flour
- 100 grams Pastry flour
- 1 egg
- 1 Tbsp vegetable oil
- 4 Tbsps water
- ½ tsp salt
- For the filling
- 1 onion
- 1 Tbsp butter
- 200 grams Frozen spinach
- salt
- 1 bunch parsley
- 100 grams cream cheese
- 60 grams grated aged Mountain cheese (such as Gruyere)
- For serving
- 5 Tbsps melted, slightly browned butter
- grated Parmesan Mountain cheese (for sprinkling)
Preparation steps
For the pasta: Put all the ingredients for the pasta in a bowl and knead until smooth, wrap in plastic wrap and let stand for 30 minutes.
For the filling: Thaw the spinach and drain well. Wash the parsley, shake dry and chop finely with the spinach. Dice the onion, fry in butter and add the spinach and parsley. Cook briefly, drain and season with salt and pepper. Allow to cool and mix in the cream cheese and the mountain cheese.
Divide the dough into two portions and roll out each section thinly on a floured surface. Cut out 8 cm circles (approximately 3 inches). Place 1 teaspoon of filling in the middle, smooth edges with water, fold in half and pinch. Prepare the remaining ravioli in the same way. Cook in heavily salted boiling water for 4-5 minutes. With a slotted spoon remove ravioli from the water, mix with butter and arrange on plates. Sprinkle with cheese and pepper and serve.