Spinach Ravioli in Potato Dough

Cool cooked potatoes, grate finely, place in a large enough bowl with the flour, season with salt and nutmeg (freshly grated).

Add about 1/16 cold water and quickly knead into a smooth dough. Rest dough in refrigerator for about 15 min. Roughly chop spinach, peel onion, cut into small cubes. Sauté onion in butter until translucent, add spinach in several stages, fall together, season with pepper, nutmeg, salt and crushed garlic. Steam spinach for a few minutes until soft, remove from heat and cool, add ham cubes.

Form dough into a roll and cut into 8 pieces on the spot. Roll out dough pieces on a well-floured surface, make slices about 12-14 cm dia. Mix egg, brush the dough slices completely with it. Place a tablespoon of spinach filling in the center of the dough slices. Fold the dough slices together and press them firmly with your fingers, trim the edges with a pastry wheel. Make ravioli in enough salted water for about 5 min.

Sauté onion in butter until translucent, add mushrooms, season with sea herb salt, pepper and garlic, cook stirring throughout. Add beef broth, simmer for about 10 minutes, add cream, season once more before serving.

Serve spinach ravioli with mushroom sauce.

White wine

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – s

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