Curd Ravioli with Brown Butter

For the filling, mix all the ingredients and season well.

Ravioli: Cook the pasta dough according to the basic recipe and rest for at least 1 hour, then roll out thinly (1.5 mm) and cut into long strips. On such a strip of dough, place a little bit of filling with a coffee spoon at 10-12 cm intervals, brush the dough all over with beaten egg, place a second strip of dough on top, press the edges of the dough well and cut out ravioli with an appropriate size, put them in boiling salted water and let them draw for 3-4 minutes, then take them out and serve them with brown butter, small vegetable cubes and maybe chopped parsley.

Moisture absorbs quickly and they begin to stick to the bottom. If you want to prepare ravioli, they should be put in the freezer on a floured baking sheet, but for no more than a day. However, it must then be taken into account that the cooking time will increase by 7-8 min.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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