Whole wheat spelt ravioli

We make the dough with the flour and 2 eggs. I have done it with the robot, but it can be done by hand. Mix the flour and introduce the eggs in the middle and begin to manipulate until you get a compact dough.

Make a bag with the dough and wrap it in plastic wrap. Let it rest for at least half an hour at room temperature (if it is summer, put it in the fridge). Take advantage of this time to make the filling.

Chop the leek and asparagus and sauté. When it is ready, add the chicken (I have previously chopped it with the food processor). Add salt, pepper and cook. When it is ready, I have added a splash of chicken broth and a splash of wine. Let it cook and let it evaporate.

The filling can be passed through the grinder, or not, it is to be agreed. In my case yes. Let it rest for a while together with the dough.

We begin to manipulate the dough. We spread flour on the marble to work. We cut a piece of the dough and stretch it with the rolling pin until it is very thin. I recommend stretching it lengthwise and not widthwise. Then we can fold it and cover the filling. Make little balls with the filling and place them on the dough. Around the filling, with a finger dipped in water, we moisten the dough to stick the one we put on top.

With the layer of dough on top, we stick the two doughs together with our fingers and with the mold we cut, finish off the shape and close with our fingers.

*With the leftover dough I made noodles for another day 🤣.

When we have them all, we boil the pasta very carefully. I did it in two batches. Drain with a spatula.

Meanwhile, we make the sauce. It can be a pesto or any other. In my case, I made it with smoked cheese. In a saucepan heat 200ml of steamed milk, add grated smoked cheese, grana padano and pepper. When it is thickened, it is ready.

And... enjoy our ravioli!