Sauerkraut Ravioli with Roasted Tomatoes, Pine Nuts, and Sage

Squeeze out the sauerkraut to remove the liquid, chop it roughly and place it in a bowl. Add all ingredients up to and including the nutmeg, mix into a filling and season to taste. Halve the cherry tomatoes, drizzle with olive oil and bake at 160°C fan for 30 minutes.

Cut the pasta dough into even squares measuring 5 cm on each side. Spoon the filling into the center of the squares using a piping bag or a spoon. Brush the edges with a little water and fold over diagonally to form ravioli, pressing the edges well.

Cook the ravioli in boiling salted water for 2–3 minutes. In a separate pan, caramelize the butter with fresh sage. Toss the ravioli with the sage butter and the roasted tomatoes, scatter the pine nuts on top, and serve hot.