Swiss Chard Ricotta Ravioli

Knead yolks, eggs, flour, olive oil and salt together well to form a dough and let rest for 1 hour.

Peel and chop shallots and garlic. Blanch the chard and chop coarsely. For the filling, heat butter in a frying pan and sauté shallots and garlic. Mix in the chard. Season with salt, pepper and a pinch of nutmeg.

Strain the chard through a sieve, catching the stock and bubbling it up. Thicken with a little flour butter until creamy. Add the ricotta to the stock and stir. Repeatedly add the drained chard. Allow the mixture to cool a little.

Sprinkle flour on the surface and roll out the pasta dough into narrow, long strips. Place 8 heaping tablespoons of the filling at large intervals. Press a bulge in the center of each filling and carefully place an egg yolk inside. Brush dough between fillings with beaten egg white. Cover loosely with another pasta sheet. Press spaces well smooth and cut out or cut out ravioli.

Place ravioli in boiling salted water and cook for 4 minutes. Then remove and drain.

Butter in a frying pan until slightly nutty, add pine nuts and toss the ravioli in it. Season again lightly.

Arrange ravioli on pasta plates and sprinkle with Parmesan. Decorate with fresh herbs.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also show

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