Baked Garlic Ravioli

1. Cut the spinach and garlic into wide strips. Cook the shallot in the oil in a large, wide frying pan. Add the spinach and garlic and keep turning until wilted.

2. Mix ricotta with parmesan and egg. Add roughly grated carrots. Mix in the spinach and garlic. Season with Herbamare^® Spicy seasoning salt.

3. Roll out the pasta dough with the aid of a pasta machine to a thickness of about 1 mm. Cut into 8 pieces about 15 x 20cm in size. Quarter the filling to divide between 4 pieces of dough leaving an edge of about 2cm. Brush the edges with water. Lay the remaining pieces of dough on top, press the edges down well and cut. Lightly prick the upper surfaces.

4. Preheat the oven to 180 °C. Place the ravioli on baking parchment on a baking tray. Melt the butter and brush the ravioli and rosemary with it. Lay the rosemary on the ravioli. Bake in the lower part of the oven for about 15 minutes.