Cream Cheese Ravioli with Coffee Spice Nage

For the cream cheese ravioli with coffee spice nage, first whisk egg yolk and egg with olive oil for the ravioli dough and then mix with flour. Knead the dough until it takes on a smooth consistency. Then let the dough rest in the refrigerator for about 20 minutes.

For the ravioli filling, lightly fry shallots in a pan with a little oil. Add the spinach leaves, pour in the vegetable stock and stir until the liquid is absorbed. Remove the spinach from the pan and drain in a colander. Then mix the spinach with ricotta, parmesan, mozzarella and egg yolks.

Divide the ravioli dough into three portions, flatten them with your hands and turn them through the pasta machine at the greatest distance between the rollers. Repeat several times, decreasing the distance between the rollers. Roll out the dough 1-2 mm thin and cut out rectangles about 10 x 7 cm. Brush the edges with water.

Put the filling on the dough with a tablespoon and put the dough slices together. Cook the ravioli in boiling water for 3-4 minutes.

For the coffee spice nage, pound pimento seeds, break open the cardamom pods and roast them briefly with the espresso coffee beans in a little butter. Pour in port wine and let it reduce almost completely. Cut the vanilla pod in half lengthwise, scrape out the pulp and add. Allow the mixture to infuse for about 30 minutes.

Then pour in vegetable stock and reduce by about half. Then strain through a sieve.

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