Mix all the ingredients for the dough, knead well and rest for 120 minutes.
Briefly sauté the shallots and kitchen herbs in butter. Put the veal, pork, venison or deer meat with the spinach through the fine disk of the meat grinder. Add the herbs with the shallots, season, add breadcrumbs and parmesan, brown butter, egg.
Roll out the dough as thin as possible and cut squares of about five by five centimeters. On each one form a little bit of the filling and fold into ravioli. Press the edges together.
Cook the ravioli in enough boiling water for three to four minutes, remove with a slotted spoon and toss in warm butter.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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