Austrian Ravioli

• 1 None egg
• 1/2 tsp salt
• 100 g plain flour
• 150 g rye flour
• 1 tbsp olive oil
• 140 g butter
• 1 None onion, peeled and finely diced
• 1 clove garlic, peeled and finely diced
• 300 g baby leaf spinach, chopped
• 100 g ricotta
• 25 g Parmesan, grated, plus extra for sprinkling
• None None Pinch of freshly grated nutmeg
• 15 g fresh chives, chopped

1. Combine egg, 1 tsp salt, flour and oil with the dough hook of a mixer, gradually adding 1/2 cup lukewarm water until smooth. On a floured work surface, knead until springs back when touched then shape into a ball. Wrap in plastic wrap and chill for 1 hour.
2. Melt 2 tbsp butter in a saucepan. Saute onion for 1 min. Add garlic and saute for 1 min. Add spinach and cook for 2 mins. Strain. Combine with ricotta and Parmesan. Season and add a pinch of nutmeg. Let cool then transfer to a piping bag with a large plain tip.
3. Cut pasta dough in 1/2. Roll out both halves thinly. Pipe out 40 evenly spaced mounds of spinach mixture onto 1 sheet of dough. Lightly brush dough with water and place second sheet over top. Press down firmly. Use a pastry wheel to cut between filling to form 40 ravioli.
4. Working in batches, cook ravioli in boiling salted water for 7 mins. Heat remaining butter until lightly browned. Add pasta and toss to combine. Season. Sprinkle with chives and Parmesan.

egg, salt, flour, flour, olive oil, butter, onion, clove garlic, baby leaf spinach, ricotta, parmesan, nutmeg, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/24531 (may not work)