Austrian Ravioli - cooking recipe

Ingredients

1 None egg
1/2 tsp salt
100 g plain flour
150 g rye flour
1 tbsp olive oil
140 g butter
1 None onion, peeled and finely diced
1 clove garlic, peeled and finely diced
300 g baby leaf spinach, chopped
100 g ricotta
25 g Parmesan, grated, plus extra for sprinkling
None None Pinch of freshly grated nutmeg
15 g fresh chives, chopped

Preparation

Combine egg, 1 tsp salt, flour and oil with the dough hook of a mixer, gradually adding 1/2 cup lukewarm water until smooth. On a floured work surface, knead until springs back when touched then shape into a ball. Wrap in plastic wrap and chill for 1 hour.
Melt 2 tbsp butter in a saucepan. Saute onion for 1 min. Add garlic and saute for 1 min. Add spinach and cook for 2 mins. Strain. Combine with ricotta and Parmesan. Season and add a pinch of nutmeg. Let cool then transfer to a piping bag with a large plain tip.
Cut pasta dough in 1/2. Roll out both halves thinly. Pipe out 40 evenly spaced mounds of spinach mixture onto 1 sheet of dough. Lightly brush dough with water and place second sheet over top. Press down firmly. Use a pastry wheel to cut between filling to form 40 ravioli.
Working in batches, cook ravioli in boiling salted water for 7 mins. Heat remaining butter until lightly browned. Add pasta and toss to combine. Season. Sprinkle with chives and Parmesan.