Cheese and Spinach Ravioli on Spring Leek Sauce

Make a firm pasta dough with flour, eggs, water, oil, salt and nutmeg. Knead the dough well, wrap in plastic wrap and rest in the refrigerator for a few hours.

In the meantime, for the filling, rinse and clean the spinach leaves and blanch them in salted water. Drain in a colander and rinse with cold water. Finely chop the spinach. Cut blue cheese into fine cubes and mix with the spinach leaves.

Roll out the pasta dough thinly, divide into rectangles and brush with beaten egg white. Spread the filling evenly on it, wrap the dough, cut into rectangles and press the ends firmly with a fork. Cook in boiling salted water for about 12 minutes.

For the sauce, cut spring leek into slices and sauté in clarified butter. Blanch tomatoes briefly, remove skins, cut into quarters, remove seeds and cut flesh into fine cubes. Add half of the diced tomatoes to the spring leek, sauté and add white wine and whipping cream. Boil down and season with salt and pepper from the mill.

Spread the sauce evenly on the plates and place the ravioli on top. Sprinkle with the remaining diced tomatoes and a few basil leaves and bring to the table.

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

Related Recipes:

Ravioli with Vermouth ButterFor the ravioli dough, knead eggs, flour, egg yolks, salt and olive oil until smooth. Wrap in plastic wrap and... Lasagna Verde Al Forno – Green LasagnaA great spinach recipe for every taste: 1. sort out spinach, clean, rinse. Blanch in boiling hot salted water... Ravioli with TofuFor the dough, lightly beat the eggs with the salt, press a bulge in the flour, pour in the eggs and knead... Spring Rolls Thai Version, Pho-PbiaPasta dishes are just always delicious! One recipe is enough for 4 to 6 people. Defrost spring roll wrappers... Swabian Ravioli with Lamb Ragout in Chanterelle CreamKnead a dough from curd, eggs, flour, oil, salt and water. Wrap the dough in cling film and let it rest for a... Maundy Thursday Spinach PieFor the dough, put the flour and salt in a large bowl, add the butter and rub with your fingertips until you... Stuffed Vine Leaves with Egg and Lemon SauceFor stuffed vine leaves, chop the stems from the fresh vine leaves and blanch the leaves in boiling hot salted... Spinach Dumplings with Tomato Sage MeltCut garlic into coarse slices, rinse spinach leaves, blanch, rinse, squeeze well. Spinach with garlic u... Cheese Ravioli on Spiced Tomato CompoteFor the dough, knead flour, eggs, 1 pinch of salt and nutmeg to a smooth dough (if the dough is too dry... Fillets of Turbot with Sugar Snap Pea RavioliFillets of turbot with lime-ginger butter + sugar snap peas ravioli Season the turbot fillets with salt...