Schlutzkrapfen ravioli

Mix both the flours, form into a ring shape on a pastry board and add salt. Whisk the egg with the lukewarm water and the oil, pour into the middle of the flour ring and knead into a smooth dough from the inside to the outside. Cover the dough and leave to rest for 30 minutes. Finely chop the spinach, gently fry the onions and garlic in the butter, add the spinach and allow to cool slightly. Add the curd cheese, parmesan and chives, season with nutmeg, salt and pepper and mix well. Pass the dough through the pasta machine to form thin sheets. Work the dough as quickly as possible so it does not dry out. Cut out circles of about 7cm diameter using a smooth, round cutter. Place the filling in the centre of each circle using a small spoon. Moisten the edge with water and fold the dough over to form a crescent shape. Immediately press the edges closed with your fingers. Boil the Schlutzkrapfen in salted water and plate. Sprinkle them with parmesan and serve with brown butter and chives. Cooking time: 3-4 minutes