Two-Cheese Ravioli with Spinach and Bell Pepper

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.