Open Ravioli with Chanterelles and Spinach

Open ravioli Cook the lasagne sheets in salted water with a little bit of olive oil, drain and cut in half. Place one half of the sheets on a baking tray coated with olive oil. Remove the stalks from the spinach, rinse, dry and blanch in boiling hot salted water for two minutes.

Squeeze the spinach and spread evenly on the pasta sheets. Clean the chanterelles and toss them in a mixture of olive oil and butter with garlic for three to four min really nice in the frying pan. Move everything together in the frying pan constantly and season with salt, pepper and a little bit of lemon and distribute evenly on the pasta sheets.

Later place the second half pasta sheet on top. Put a spoonful of tomato pulp and a little Parmesan on top. Drizzle everything with olive oil and put it in the oven at 180 °C with a top heat grill for ten minutes. The ingredients will finish cooking, the pasta dough will be slightly crispy and it will smell of garlic.

Sauce During the baking time make a sauce from sweet whipped cream and white wine. Just put the whipped cream and wine in a sauté pan and boil by 1/3. Season with salt, pepper and a touch of nutmeg. The consistency should be nice and thin. Now bring the open ravioli with sauce and wine to the table.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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