Vegetable and Fresh Cheese Ravioli

A thin, supple dough enclosing a melting vegetable filling. You feel the bite of the pasta before discovering the creamy cheese and herb center.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 723
• Protein: 31 g
• Carbs: 85 g
• Fat: 27 g

Ingredients

• 400 g Wheat flour ( sifted )
• 4 piece Egg ( whole )
• 1 piece Zucchini ( finely chopped )
• 200 g Spinach ( fresh, chopped )
• 150 g Fresh cheese ( drained )
• 50 g Parmesan cheese ( grated )
• 1 piece Onion ( finely diced )
• 1 piece Garlic ( pressed )
• 30 g Minimum butter sweet ( for finishing )
• 1 pinch Nutmeg ( grated )
• 100 g Ricotta Cheese ( drained )

Instructions

1. Prepare the pasta dough

   On the work surface, form a well with the flour. Crack the eggs into the center. Gradually incorporate the flour with a fork, then knead firmly by hand. The dough should become smooth, elastic, and no longer stick to your fingers. Wrap it and let it rest for 30 minutes.

2. Cook the vegetable filling

   Finely chop the onion, garlic, zucchini, and spinach. Sauté the onion and garlic in olive oil. Add the zucchini and spinach. Cook until all the water has evaporated; the pan must be dry so as not to soak the dough.

3. Bind and season

   Off the heat, mix the vegetables with the fresh cheese, ricotta, and grated parmesan. Add a pinch of nutmeg, salt, and pepper. The filling should be compact and hold its shape in a spoon.

4. Shape the ravioli

   Roll out the dough very thinly, you should almost be able to see through it. Place small mounds of filling spaced apart. Cover with a second strip of dough. Press out the air around the filling with your fingers to prevent the ravioli from bursting during cooking, then cut them out.

5. Al dente cooking

   Plunge the ravioli into a large pot of boiling salted water. As soon as they rise to the surface, they are cooked. Drain them gently and toss them immediately in foaming butter with a few basil leaves.

Chef's tips

• The secret is to push out all the air around the filling before sealing, otherwise the ravioli will burst during cooking.
• If the dough is too dry, lightly dampen your fingers to seal the edges.

Storage

Eat immediately or freeze them flat on a tray before putting them in a bag.