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🍽️ Herb Ravioli with Raisins

685 kcal · 30 min · 4 servings

Ingredients

• 80 g mixed herbs (e.g. basil, parsley, chervil)
• 4 eggs
• 2 tbsp olive oil
• 350 g spelt flour (Type 630 + 20 g for working)
• salt
• 1 onion
• 2 garlic cloves
• 35 g butter (2.5 tbsp)
• 50 g sultanas
• 20 g nettle (2 handfuls)
• 50 g parmesan (1 piece; 30 % fat in dry matter)
• 200 g ricotta
• 40 g wholemeal breadcrumbs (2 tbsp)
• 1 dash lemon juice
• 1 pinch organic lemon zest
• pepper

Instructions

1. 1. Wash the herbs thoroughly and shake them dry.
2. 2. Chop the herbs finely.
3. 3. Puree the herbs with three eggs and the oil until smooth.
4. 4. Sift the flour onto a clean work surface.
5. 5. Make a well in the center of the flour.
6. 6. Pour the herb mixture into the well.
7. 7. Season the mixture with salt.
8. 8. Slowly mix the flour from the edges into the liquid using your fingers.
9. 9. Knead the dough well until it is pliable and smooth.
10. 10. Adjust the amount of flour slightly if necessary.
11. 11. Let the dough rest covered for about 30 minutes.
12. 12. Peel the onion and the garlic.
13. 13. Finely chop the onion and garlic.
14. 14. Heat half a tablespoon of butter in a pan.
15. 15. Sauté the onion and garlic for three minutes over medium heat.
16. 16. Remove the pan from the heat.
17. 17. Let the onion mixture cool for five minutes.
18. 18. Let the raisins soak in water for twenty minutes.
19. 19. Drain the raisins and let them drain well.
20. 20. Wash the nettle leaves.
21. 21. Shake the nettle leaves dry.
22. 22. Separate the remaining egg into yolk and white.
23. 23. Grate the Parmesan finely.
24. 24. Drain the ricotta.
25. 25. Mix the cooled onion mixture with the egg yolk, Parmesan, ricotta, and breadcrumbs.
26. 26. Season the filling with lemon juice and lemon zest.
27. 27. Season the filling with salt and pepper to taste.
28. 28. Divide the dough into portions.
29. 29. Dust the work surface with flour.
30. 30. Roll out one portion of dough to two millimeters thin using a rolling pin or pasta machine.
31. 31. Place small dollops of filling on one half of the dough using a teaspoon.
32. 32. Brush the dough around the filling with egg white.
33. 33. Fold the other half of the dough over.
34. 34. Press the dough firmly around the filling.
35. 35. Cut out the ravioli.
36. 36. Bring salted water to a gentle boil.
37. 37. Add the ravioli to the hot water.
38. 38. Cook the ravioli for four to five minutes over low heat.
39. 39. Heat butter in a pan.
40. 40. Add the drained raisins to the pan.
41. 41. Add the nettle leaves to the pan.
42. 42. Toss the raisins and leaves for four to five minutes over low heat.
43. 43. Cook until the leaves have wilted.
44. 44. Season the mixture with salt and pepper.
45. 45. Add the drained ravioli to the pan.
46. 46. Toss everything for three minutes.
47. 47. Plate the ravioli.

Nutrition per serving

• kcal: 685
• Protein: 30 g · Fett/Fat: 26 g · Carbs: 82 g