Austrian Ravioli

Name: Austrian Ravioli
Ingredients: 1 egg; 1/2 teaspoon salt; 3/4 cup plain flour; 1 1/2 cups rye flour; 1 tablespoon olive oil; 5/8 cup butter; 1 onion peeled and finely diced; 1 clove garlic peeled and finely diced; 10 cups spinach baby leaf, chopped; 6 1/2 tablespoons ricotta; 4 tablespoons Parmesan grated, plus extra for sprinkling; grated nutmeg Pinch of freshly; 5 tablespoons fresh chives chopped

13 ingredients

4 steps

Ingredients

1 egg
1/2 teaspoon salt
3/4 cup plain flour
1 1/2 cups rye flour
1 tablespoon olive oil
5/8 cup butter
1 onion peeled and finely diced
1 clove garlic peeled and finely diced
10 cups spinach baby leaf, chopped
6 1/2 tablespoons ricotta
4 tablespoons Parmesan grated, plus extra for sprinkling
grated nutmeg Pinch of freshly
5 tablespoons fresh chives chopped

Directions

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

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

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

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.