Heart-shaped ravioli on Serrano ham and Sbrinz shavings

01. February 2016

The breakfast egg of love

Pocket maker: Ingredients for 4 persons / 12 pieces

Preparation time: 30 minutes and allow 2 hours for dough to rest
Cooking time: 40 minutes

Ingredients ravioli dough

  • 300 g plain white flour
  • 100 g egg (= 2 eggs)
  • 60 g egg yolk (= 3 egg yolks)
  • 25 g rapeseed oil
  • 15 g beetroot juice
Place all the ingredients in a mixer bowl and process into an elastic dough with the with the dough hook (knead for approx. 5 minutes). Then wrap well in clingfilm and allow to rest for at least 2 hours in the refrigerator.

Tip: prepare the day before and allow to rest over night.

Ingredients filling

  • 70 g leaf spinach, deep frozen, defrosted
  • 10 g onion, peeled
  • 10 g butter
  • 10 g olive oil
  • 100 g ricotta
  • 25 g Sbrinz, grated
  • 30 g whole egg (= 1 egg)
  • Freshly ground salt and pepper
  • Nutmeg
  • 80 g Sbrinz, shavings (use potato peeler to produce finger-length shavings)
  • 20 slices Serrano ham

Preparatory work

  • Bring water to the boil, place defrosted leaf spinach in it and allow to simmer for a few seconds, stop further cooking with ice cold water, drain and squeeze out well.
  • Chop onions finely.

Preparation filling

Heat up butter and olive oil, add onions and cook lightly until transparent, add leaf spinach and carry on cooking together. Season to taste with salt, nutmeg and freshly ground black pepper, then allow to cool.

Then stir in ricotta, grated Sbrinz and the whole egg, and once again season to taste.

Preparation ravioli

Halve the beetroot dough; roll out thinly with pasta machine or flour-dusted rolling pin and flour. With the dough cutter lightly imprint dough with 12 hearts, place the ricotta-spinach mass in the middle of the heart shape and, with the help of a small spoon, make a depression.

Brush the 5mm edges of the dough left free with a little water and then carefully cover with the other beetroot dough half.

Firstly, press the heart cutters down into the flour and then cleanly punch out the ravioli.

Cook the ravioli in salted water just above simmering point.

Meanwhile heat up the Serrano ham without fat whilst turning.

Arrange the heart-shaped ravioli on the Serrano ham and add the finishing touch with the Sbrinz shavings.


Heat up sage leaves in butter and distribute over the ravioli. Goes really well with a champagne breakfast.

Rudolf Lehmann

Heart-shaped ravioli on Serrano ham and Sbrinz shavings

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