Giant ravioli with ricotta and zucchini filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Pour flour onto a work surface. Press a depression in the middle. Add eggs, olive oil and salt and knead everything into a smooth pasta dough. If the dough is too dry, add 1 tablespoon of water if necessary.

2. 2

   Wrap the pasta dough in foil and let it rest for 30-40 minutes. Meanwhile, for the sauce, drain the mussel meat on a sieve. Peel and chop the onion and fry it in hot fat in a pot until it becomes glassy.

3. 3

   Briefly braise the mussel meat with it. Add chunky tomatoes, bring to the boil and simmer for 2-3 minutes. Season to taste with salt and pepper, set aside. For the ravioli filling, wash and clean the zucchini and dice very finely.

4. 4

   Peel and chop the onion. Peel garlic and crush finely. Crumble the ricotta. Wash parsley and thyme and dab dry. Chop the parsley finely and remove the thyme leaves.

5. 5

   Heat the oil in a frying pan and fry the garlic and onions until transparent. Add zucchini and thyme, except for 1 tablespoon, and braise for 4-5 minutes. Fold in parsley and cheese, season and let cool off.

6. 6

   In the meantime roll out the pasta dough very thinly (preferably with a pasta machine). Spread 1 tablespoon of the filling on each half of the pasta dough at a distance of about 10 cm. Spread the dough around the piles with egg white and fold the other half of the dough over it.

7. 7

   Press the dough well between the heaps. Cut out squares of 10x10 cm with a dough wheel (16-20 pieces). Cook the ravioli in plenty of boiling salted water for about 5 minutes. Heat the tomato sauce again and arrange on plates with the ravioli.

8. 8

   Serve sprinkled with remaining thyme.