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🍽️ Saffron Broth with Spinach Ricotta Ravioli

344 kcal · 30 min · 4 servings

Ingredients

• 100 g flour
• salt
• 1 egg (size M)
• 1 tbsp oil
• 1-2 tbsp cold water
• 100 g frozen spinach (coarsely chopped)
• 100 g ricotta
• salt (, pepper from the mill)
• 1 clove of garlic
• 150 g soup vegetables (carrot, leek)
• 800 ml chicken broth (ready-made product)
• 1 sachet saffron threads
• 1 tbsp chopped parsley (for sprinkling)

Instructions

1. 1. Mix flour, salt, egg, oil, and water in a bowl.
2. 2. Knead the ingredients into a smooth dough.
3. 3. Cover the dough and let it rest for 20 minutes.
4. 4. Thaw the frozen spinach according to the package instructions.
5. 5. Squeeze the thawed spinach in kitchen paper to remove excess liquid.
6. 6. Peel the garlic and press it.
7. 7. Mix the squeezed spinach with ricotta, the pressed garlic, salt, and pepper.
8. 8. Lightly dust a work surface with flour.
9. 9. Roll out the dough thinly on the floured surface.
10. 10. Place small mounds of filling on one half of the dough.
11. 11. Keep an interval of about 8 centimeters between the mounds.
12. 12. Brush the empty dough areas between the fillings with water.
13. 13. Lay the second half of the dough over the filling.
14. 14. Press the dough firmly around each filling mound to seal the ravioli.
15. 15. Cut out the individual ravioli with a knife or a cutter.
16. 16. Clean the soup vegetables and chop them very finely.
17. 17. Cook the finely chopped vegetables in the broth for 5 to 6 minutes.
18. 18. Add the saffron threads to the broth.
19. 19. Bring plenty of water to a boil and add some salt.
20. 20. Boil the ravioli in the salted water for 5 to 6 minutes.
21. 21. Remove the ravioli from the water with a slotted spoon.
22. 22. Let the ravioli drain briefly.
23. 23. Add the ravioli to the saffron broth.
24. 24. Sprinkle the finished dish with chopped parsley.
25. 25. Serve the ravioli hot.

Nutrition per serving

• kcal: 344
• Protein: 21 g · Fett/Fat: 19 g · Carbs: 22 g