Spinach And Basil Ravioli Recipe By Park Igls


Ingredients

The DoughThe Filling


  • 200g rye flour
  • 200g spelt flour
  • 50g potato starch
  • 100g floury potatoes, boiled
  • 80ml olive oil
  • Salt & pepper
  • Pinch of grated nutmeg
  • 3 eggs
  • Lukewarm water
  • 400g fresh spinach
  • 1 bunch of basil
  • Salt
  • Horseradish
  • Olive oil
  • 1 egg yolk with a little water for brushing
  • Fresh herbs to taste


Preparation

1. For the dough, mound the two types of flour, starch and smooth mashed potatoes on a large work surface. Make a well, into which you add the rest of the ingredients and gradually knead the mound into a dough. Add lukewarm water, a little at a time. Dust the dough with flour and leave to rest for about 20 minutes.

2. For the filling, wash the spinach, separate the leaves and place in a colander. Blanch with salted boiling water and immediately rinse under cold water. Squeeze the spinach until completely dry, and along with the basil, cut into strips. Flavour with salt, grated horseradish and olive oil.

3. Roll out the dough on a lightly floured work surface and cut out circles with a cutter. Put the filling on top, brush the edges with egg yolk, seal and press firmly. Simmer in gently boiling salted water for about 2 minutes. Serve with a dash of olive oil and fresh herbs.



If this recipe has got you interested in booking a stay at Park Igls  call our wellness advisors on 020 7843 3597 or enquire here .
 

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