Spinach ravioli

Instructions

1. Defrost the frozen spinach in the fridge. Alternatively, cook the fresh spinach in a pan with a little butter and a lid.
2. Knead all the ingredients for the dough into a homogeneous dough. Depending on the size of the egg, you may need to add a splash of water until the dough just comes together smoothly.
3. Wrap the dough in cling film and leave to rest in the fridge for at least 30 minutes.
4. For the filling, squeeze out the defrosted spinach and chop finely.
5. Grate the parmesan and mix everything together. Season to taste with salt and pepper.
6. Roll out the dough thinly with enough flour. (pasta machine level 6).
7. Cut out 7 cm diameter circles.
8. Using two teaspoons, grind an apricot stone-sized amount of filling and place on half of the dough pieces.
9. Brush the edge of the pastry case with water and place a second pastry case on top. Close carefully.
10. Lightly flour the ravioli to prevent them from sticking until they are cooked.
11. Bring the water to the boil and add salt. Add the ravioli and leave to stand for approx. 4 minutes.
12. Serve with melted butter, more grated cheese and freshly ground pepper.