Open spinach ricotta ravioli with egg

Name: Open spinach ricotta ravioli with egg
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 250 g deep-frozen leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 250 g Ricotta cheese; 1 package (500 g; 128 x 28 cm) finished pasta dough (cooling shelf); 12 Eggs (size S); 7-10 Tbsp Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 TABLESPOON Olive oil
250 g deep-frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
250 g Ricotta cheese
1 package (500 g; 128 x 28 cm) finished pasta dough (cooling shelf)
12 Eggs (size S)
7-10 Tbsp Oil

Directions

1
Peel and finely dice the onion and garlic. Heat the oil, fry the onion and garlic for about 3 minutes until transparent. Add the spinach and stew for about 5 minutes in a closed pot. Season to taste with salt, pepper and nutmeg. Put the spinach in a sieve and squeeze it out slightly. Mix spinach and ricotta
2
Roll out the pasta dough and cut into 12 squares (each approx. 14 x 14 cm). Use the remaining dough for other purposes. Grease the hollows of a muffin tray (12 hollows) with oil. Place the noodle dough squares in the troughs and spread the spinach mixture in the troughs. Put 1 egg in each of the troughs
3
Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 20 minutes