Ravioli with tomato and mozzarella filling

Name: Ravioli with tomato and mozzarella filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Wheat flour; 3 Eggs; 200 g Mozzarella cheese; 4 Tomatoes; 3 Spring onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Protein; 1 sprig of rosemary; 1/2 glass (20 g) pickled anchovies; 80 ml Olive oil; 7-10 Tbsp Flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Wheat flour
3 Eggs
200 g Mozzarella cheese
4 Tomatoes
3 Spring onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Protein
1 sprig of rosemary
1/2 glass (20 g) pickled anchovies
80 ml Olive oil
7-10 Tbsp Flour

Directions

1
Knead the flour, eggs and two tablespoons of cold water into a smooth dough. Leave to rest for 30 minutes. Drain the mozzarella. Clean, wash and quarter the tomatoes. Remove the tomato seeds and cut the flesh into cubes.
2
Clean and wash spring onions and cut into fine rings. Cut mozzarella into cubes. Mix the ingredients together. Season with salt and pepper. Roll out the pasta dough very thinly on a floured work surface.
3
Cut the dough in half. Mark squares of approx. 8x8 cm on one half. Put some of the tomato and mozzarella mixture in the middle of each square. Brush the marked edges with egg white. Place the other half of the pastry on top and press between the fillings.
4
Roll out with a pastry wheel. Cook in boiling salt water for 3-5 minutes. Take out with a skimmer and drain well. Pinch rosemary needles from the branch. Chop anchovies coarsely. Heat oil in a pan.
5
Swivel the rosemary and anchovies in it. Add the ravioli and fry briefly.