Pasta Base Dough and Ravioli Filling

Pasta dough: Mix eggs, 1 tbsp. salt and olive oil thoroughly. In a baking bowl or on a surface, mix the flour and arrange a bulge in the center. Pour the beaten egg into the indentation and knead gently from the inside to the outside to form a smooth dough.

Add a little more olive oil if necessary. Wrap the dough in plastic wrap and let it rest in the icebox for at least half an hour.

Roll out the dough thinly with enough flour and arrange as desired.

Boil it in salted water and put it on the table with a pasta sauce.

You can color the pasta dough with leaf spinach, beet, saffron or possibly squid ink. How to do it, you will learn in the info.

Ravioli filling: mix ricotta with parmesan and egg yolk properly and season with salt, pepper and nutmeg. Pour the filling in heaps on the thinly rolled out dough. Cover with another sheet of dough, press neatly together and cut out the ravioli. Boil the ravioli in salted water and put them on the table with a pasta sauce, e.g. tomato sauce.

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Our tip: use the young, tender spinach from the farmer’s market!

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