Kohlrabi Wholemeal Ravioli

For the kohlrabi wholemeal ravioli, first make the ravioli dough. To do this, mix the flour and salt. Form a ring. Put all the ingredients in the center, combine and knead well. The dough should be smooth. Leave to rest for 2 hours.

In the meantime, make the filling. Steam kohlrabi in a little butter until crisp and season. Add kitchen herbs. Let cool.

For the herb pesto, peel and chop the chili peppers and sauté in the butter until soft. Puree spinach, parsley, hot peppers and water. If you like the pesto firmer, you can add a few toasted pine nuts.

Roll out the ravioli dough very thinly (preferably with a pasta machine) and cut out or cut rectangles. Place a little vegetable filling in the center of half of the rectangles. Lightly moisten edges of dough with cold water and cover with another circle. Press edges well with a fork until smooth. Cook ravioli in salted water with a few drops of oil until al dente, about 5 minutes. Remove with skimmer and toss in warm butter. Season the ravioli.

Warm up the herb pesto just before serving, season and add kitchen herbs. Divide the ravioli evenly on plates and arrange the hot herb pesto on top. Garnish the whole kohlrabi ravioli with herbs just before serving.

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