Spinach Ravioli with Cheese Crust on Melted Tomatoes

1.)

Prepare nutmeg to a smooth dough. (It is best to make a day in advance and cover with plastic wrap.) 2.)Roll out dough and cut out circles about 5 cm ø.

3.)Rinse spinach leaves, cut out stem, blanch and rinse in iced water, dry and chop coarsely.

4) Make the egg 8 min, cool, peel, chop coarsely and add to the spinach. Season everything with iodized salt, pepper and nutmeg.

5) Cut the spring leek into diagonal pieces.

6) Peel the tomatoes, remove the seeds and cut into eighths.

7) Grate Gouda and chop parsley.

8) Preparation: Place small heaps of spinach on the dough circles, brush the edge of the dough with ice cream. Fold the edge of the dough and press it smooth.

9.) Lightly roll ravioli in lightly salted water for 3 to 4 minutes. Fry cooked ravioli in clarified butter, sprinkle with cheese and kitchen herbs and bake in stove until golden brown.

10) Sauté spring leek in clarified butter, add tomatoes and extinguish with whipped cream, season with iodized salt and pepper.

11) Serve: Arrange the leek and tomato vegetables in the middle of the plate, place the ravioli on top and garnish with a sprig of thyme.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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