Ravioli From Stomach – Palatinate

Knead water, egg, flour, oil and salt to a dough and rest covered and cooled for at least 30 min. Next, roll out narrow sheets of dough using the means of a pasta machine. Place one dough sheet on a ravioli board (or countertop).

Chop and mix the saumagen and the spinach and fill the cavities with a small spoon (or form small heaps on the dough sheet). Brush the resulting lattice with beaten egg yolk and cover with another sheet of pasta. Press the two pasta sheets together with a crockery stick and cut out the ravioli with a pasta roller.

In a saucepan with boiling hot salted water and 2 tbsp olive oil, make the ravioli for about 3 min. Remove and keep warm.

For the sauce, melt butter in a saucepan until nut brown, stir in chopped marjoram and sage leaves and pour over the arranged ravioli form.

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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