Spinach and quark Schlutzkrapfen with brown butter

Mix all the rye flour with 100 g wheat flour and 1 pinch salt. Crack the egg into a bowl and beat with 60 ml lukewarm water and all the oil, add to the flours and knead to a smooth firm dough. Cover and rest for 30 minutes. Prepare the filling meanwhile.

Wash the spinach and wilt it in a covered saucepan with the water clinging to its leaves. Drain and squeeze thoroughly, then weigh the stated cooked quantity and chop it.

Peel and chop the onion. Peel and chop the garlic. Wash and dry the chives, snip them and measure the stated quantity. Melt 15 g butter and soften onion and garlic for about 5 minutes. Add spinach and stir for 2 minutes. Cool for about 10 minutes, then mix with quark, 10 g Parmesan, 1 tbsp chives, 1 pinch salt and all the pepper and nutmeg.

Use 15 g wheat flour to lightly dust the work surface and rolling pin, without forcing any residue into the dough. Roll to about 2 mm and cut 7 cm circles, gently re-rolling scraps. Divide all the filling to make 32 half-moons. Use 10 ml water to dampen the edges as needed, fold and press firmly to expel air and seal. Keep unused dough covered.

Bring a large pan of unsalted water to a gentle boil and cook the ravioli in batches for about 4 minutes per batch until the pasta is cooked. Meanwhile heat 45 g butter in a frying pan until nut-brown and fragrant, without burning. Lift out the ravioli with a slotted spoon, dress with brown butter, 20 g Parmesan and 1 tbsp chives and serve.