Two-Cheese Ravioli with Spinach and Bell Pepper
Ingredients
- For the dough
- 200 grams Durum wheat (fine semolina)
- 1 egg
- 40 milliliters water
- 1 tsp vegetable oil
- 1 pinch salt
- vegetable oil (for brushing)
- For the filling
- 200 grams Paneer (or cottage cheese)
- 50 grams freshly grated Parmesan
- 1 egg yolk
- 1 Tbsp chopped Basil
- salt
- freshly ground Nutmeg
- For the sauce
- 200 milliliters Vegetable broth
- 1 red Bell pepper
- 1 garlic clove
- 1 Tbsp olive oil
- 2 Tbsps Crème fraiche
- Curry powder
- salt
- peppers
Preparation steps
For the dough, combine flour, 40 ml (approximately 3 tablespoons) water and remaining ravioli ingredients in a bowl. Knead into a smooth dough. Brush with oil and seal in plastic wrap. Let rest 30 minutes.
For the filling, thoroughly mix paneer, Parmesan, egg yolk and basil. Season with salt and nutmeg.
Roll out dough on lightly floured surface. Cut out 8 cm (approximately 3 1/4 inch) rounds with rim of a glass or a round cutter. Place 1 teaspoon filling in center of each round. Moisten edges with water, fold dough over to form a half-moon and press edges to seal. Let rest on a floured surface for about 20 minutes.
For the sauce, rinse bell pepper, halve, remove ribs and seeds and dice the flesh. Peel garlic and chop finely. Sauté bell pepper and garlic in hot oil until softened and deglaze pan with broth. Add creme fraiche and simmer 5-10 minutes. Season sauce to taste with salt, pepper and curry powder and puree.
For the spinach, rinse and coarsely chop spinach. Cook spinach in hot butter until wilted and liquid has evaporated. Season with salt.
Bring a large pot of salted water to a boil Add ravioli and cook until they float to the surface, 2-4 minutes. Draini.
Divide the spinach among warmed plates. Top with sauce and ravioli. Serve garnished with toast triangles if desired.
