Cheese and Spinach Ravioli Recipe

Knead flour, 1 egg and 1 tablespoon of butter well in a bowl and turn it into pasta dough. Wrap it in stretch film and leave it in the fridge for at least 1 hour.

Finely chop the onion and sauté it in half a spoon of İçim Butter. When the onions begin to soften and change color, turn off the stove. Add the finely chopped spinach. The spinach will soften with the heat of the pan. When it cools down slightly, add İçim Fresh Cheese and season with salt and pepper.

Roll out the pasta dough thinly using a rolling pin and cut it in half. Divide the filling you prepared according to the ravioli shape onto the pasta dough in the form of small circles.

Brush the exposed parts of the dough that you did not fill with beaten egg. Spread the second layer of dough on top. Press it with your hand and ensure that the parts surrounding the filling stick together. Wait 5 minutes for it to dry.

Cut the ravioli into any shape you desire with a knife or mold. Lightly flour the top to prevent it from sticking. Grate the tomatoes, stir and sauté with the remaining half spoon of İçim Butter, salt and black pepper over low heat.

Boil the ravioli in plenty of salted water for about 3 minutes. Remove from water and stir into tomato sauce.

Once it is mixed well with the sauce, place it on a serving plate and decorate it with grated İçim Kashar Cheese. Serve hot.