...when my girlfriend comes home with 2 packages of "WÜRGER" frozen pasta dough 😉... ➡️ RAVIOLI WITH NEW ZEALAND SPINACH FILLING ⬅️ ...in this recipe, the New Zealand spinach can also be replaced with Swiss chard, tree spinach, orach, or regular spinach! For this recipe, I was inspired by Luis Rottensteiner from the Patscheider Hof*1 (South Tyrol)... INGREDIENTS ▪︎young New Zealand spinach shoots, onions, sunflower oil, butter, flour, milk, parsley, BUKO cream cheese with 9% skyr (in this case, my own kefir cream cheese), Parmesan, breadcrumbs, nutmeg, pepper, salt, pasta dough, sage leaves▪︎ Wash the spinach, blanch it (3 min), drain it, and squeeze out the excess water thoroughly; finely dice the onions, sauté them in a little sunflower oil; finely chop the spinach leaves, add them to the onions in the pan, sauté briefly again, then let cool; Make a really thick béchamel sauce... 30 g butter, 30 g flour, 200 ml milk ...⚠️...Stir, stir, stir—otherwise it’ll burn!—then let it cool. Place the cooled spinach in a bowl, add some béchamel and cream cheese, grate a little Parmesan over it, and add a little breadcrumbs, mix everything well, and season with parsley, nutmeg, pepper, and salt. Use 2 teaspoons to scoop out small portions of the mixture, place them in the center of round dough circles, moisten the edges of the dough with a little water, fold over, and press the edges together with a fork. (In my case, I used a Maultaschen folding mold for the first time—it worked great!) Simmer the ravioli in salted water for 3–4 minutes, then drain. Sauté the sage leaves*2 in butter, toss the drained ravioli in the butter, and serve. The author and surviving 😉 taste tester @patronbernard (Instagram) wishes you bon appétit *1 Spoiler: Unfortunately, you can no longer enjoy Luis Rottensteiner’s outstanding cuisine—he’s since retired...🤷 *2 ...The second serving was made without sage leaves, just tossed in nut butter—it’s almost better that way; the sage distracts a bit from the delicious filling... ...Rottensteiner’s trick with the béchamel sauce gives the filling that perfect creamy kick! 😋😋😋 The author and surviving ☺️ taste tester @patronbernard wishes you bon appétit