Ravioli with ricotta filling
easy
105 mins
105 mins
Ingredients
- 300 g Flour
- 3 Eggs (size M)
- 7-10 Tbsp Salt
- 4 TABLESPOONS Olive oil
- 3 TABLESPOONS Pine nuts
- 50 g dried tomatoes in oil
- 250 g Ricotta cheese
- 1-2 TEASPOONS Basil Pesto
- 7-10 Tbsp black pepper
- 1 small onion
- 1 TEASPOON Instant vegetable stock
- 200 g Cream processed cheese
- 1 TABLESPOON sauce thickener
- 200 g cherry tomatoes
- 1 collar Rocket
- 7-10 Tbsp Bay leaves
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
Directions
- 1
Knead flour, eggs, 1/2 teaspoon salt, 2 tablespoons oil and 1 tablespoon water for about 10 minutes to a smooth dough. Wrap in foil and let it rest at room temperature for 1 hour. In the meantime, roast pine nuts in a pan without fat until golden brown.
- 2
Drain the tomatoes and dice them. Mix the ricotta with 2 tablespoons of pine nuts, pesto and tomatoes. Season to taste with salt and pepper. Roll out the pasta dough thinly in portions on a floured work surface.
- 3
Cut into rectangles (4 x 6 cm). Brush the edges thinly with water. Put 1 teaspoon of filling on one half and fold over the other half. Press the edges together. Do the same with the remaining dough and filling.
- 4
Finely chop the onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion. Deglaze with 250 ml water, bring to the boil and stir in broth. Stir the processed cheese into the hot liquid and let it melt.
- 5
Stir the sauce thickener into the boiling liquid. Season sauce with salt and pepper. Wash and clean the tomatoes and braise in 1 tablespoon of hot oil for 2-3 minutes. Season with salt and pepper. Boil up plenty of salted water.
- 6
Cook the ravioli for 5-6 minutes in portions. Remove the finished ravioli with a skimmer. Wash the rocket, dab dry, cut half of the rocket into strips and stir into the sauce. Arrange ravioli with sauce, rocket and tomatoes.
- 7
Sprinkle with remaining pine nuts. Garnish with laurel if desired.
Nutrition Facts
810 kcal
61 g
50 g
29 g
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