Austrian Ravioli

13 ingredients
4 steps

Ingredients

  • 1 None egg
  • 1/2 tsp salt
  • 100 g plain flour
  • 150 g rye flour
  • 1 tbsp olive oil
  • 140 g butter
  • 1 None onion, peeled and finely diced
  • 1 clove garlic, peeled and finely diced
  • 300 g baby leaf spinach, chopped
  • 100 g ricotta
  • 25 g Parmesan, grated, plus extra for sprinkling
  • None None Pinch of freshly grated nutmeg
  • 15 g fresh chives, chopped

Directions

  1. 1
    Combine egg, 1 tsp salt, flour and oil with the dough hook of a mixer, gradually adding 1/2 cup lukewarm water until smooth. On a floured work surface, knead until springs back when touched then shape into a ball. Wrap in plastic wrap and chill for 1 hour.
  2. 2
    Melt 2 tbsp butter in a saucepan. Saute onion for 1 min. Add garlic and saute for 1 min. Add spinach and cook for 2 mins. Strain. Combine with ricotta and Parmesan. Season and add a pinch of nutmeg. Let cool then transfer to a piping bag with a large plain tip.
  3. 3
    Cut pasta dough in 1/2. Roll out both halves thinly. Pipe out 40 evenly spaced mounds of spinach mixture onto 1 sheet of dough. Lightly brush dough with water and place second sheet over top. Press down firmly. Use a pastry wheel to cut between filling to form 40 ravioli.
  4. 4
    Working in batches, cook ravioli in boiling salted water for 7 mins. Heat remaining butter until lightly browned. Add pasta and toss to combine. Season. Sprinkle with chives and Parmesan.

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