Wholemeal ravioli with spinach

Name: Wholemeal ravioli with spinach
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 2 Eggs (size M); 125 g Wholemeal wheat flour; 200 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 7-10 Tbsp Pepper; 500-750 g leaf spinach; 100 g Cherry or; 7-10 Tbsp small tomatoes; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Butter; 2-3 TABLESPOONS Oil; 40 g Comté cheese or

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

2 Eggs (size M)
125 g Wholemeal wheat flour
200 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
7-10 Tbsp Pepper
500-750 g leaf spinach
100 g Cherry or
7-10 Tbsp small tomatoes
1 Onion
1 Garlic clove
2 TABLESPOONS Butter
2-3 TABLESPOONS Oil
40 g Comté cheese or

Directions

1
Separate eggs. Refrigerate the egg whites. Stir flour, egg yolk, milk, 1 pinch each of salt and nutmeg until smooth. Let the dough swell for at least 20 minutes.
2
Clean and wash the spinach. Finely chop 4-5 large leaves. Wash and quarter the tomatoes. Peel onion and garlic. Dice onion, slice garlic
3
Melt the butter and let it cool down a little. Beat egg whites until stiff. Stir butter and chopped spinach into the dough. Fold in the beaten egg white. Heat 1-2 tbsp. oil in a large coated pan. Bake the dough in it from both sides until golden brown. Tear into pieces with 2 spatulas and continue to bake briefly
4
Meanwhile, sauté the onion and garlic in 1 tbsp. hot oil in the pot. Steam the tomatoes. Add the spinach leaves and let them collapse. Season with salt and pepper. Grate cheese. Arrange everything and sprinkle with cheese