Ravioli Dough

Spinach is not everyone’s cup of tea? With this recipe it is:

Knead all ingredients first with the dough hook of the mixer, then heartily with your hands for 10 min. until the dough is shiny and smooth. If the dough is too dry, add a drop of oil, if too sticky, add a tiny bit of flour. Let dough rest under a hot rinsed baking bowl for 30 minutes. Knead dough repeatedly, roll out thinly on a floured surface (or roll out dough with a pasta machine). Using a cake wheel, mark squares of 6×6 cm on one half of the rolled out dough (do not cut through). Place a teaspoon of meat or spinach filling in the center of each square. Mix egg yolk with milk and brush the edges of the squares with it. Loosely fold the 2nd half of the dough over the top and press the dough firmly around the filling. Cut out the ravioli with a cake wheel or the blunt side of a knife.

For the triangular ravioli, cut out 9×9 cm squares. Again, mold a teaspoon of filling in the center, brush the edges with egg milk and fold the squares over. Press the edges firmly. Boil plenty of salted water with a tbsp. of oil and cook the ravioli over medium heat for 3 minutes, remove with a skimmer.

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