Ricotta ravioli in rocket cream

Name: Ricotta ravioli in rocket cream
Cook time: 1 h
Total time: 1 h
Yield: -1
Ingredients: 300 g Knead the flour, 3 eggs (size M), 1/2 teaspoon salt, 2 tablespoons oil and 1 tablespoon water first with the dough hooks of the hand mixer, then with your hands (10-15 min.) until it is smooth, shiny and elastic. Let the dough rest in cling film for about 1 hour. This way it "relaxes" and is easier to roll out. Also great for ribbon and other flat noodles!; 3 TABLESPOONS Pine nuts; 50 g dried. Tomatoes in oil; 250 g Ricotta (Italian cream cheese); 2 TEASPOONS Pesto (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Basic recipe noodle dough; 7-10 Tbsp Flour; 1 collar Arugula (rocket); 1 Onion; 2 TEASPOONS Olive oil; 150-200 g Whipped cream; 1 TEASPOON Vegetable broth; 2 TABLESPOONS sauce thickener; 200 g cherry tomatoes

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: -1

300 g Knead the flour, 3 eggs (size M), 1/2 teaspoon salt, 2 tablespoons oil and 1 tablespoon water first with the dough hooks of the hand mixer, then with your hands (10-15 min.) until it is smooth, shiny and elastic. Let the dough rest in cling film for about 1 hour. This way it "relaxes" and is easier to roll out. Also great for ribbon and other flat noodles!
3 TABLESPOONS Pine nuts
50 g dried. Tomatoes in oil
250 g Ricotta (Italian cream cheese)
2 TEASPOONS Pesto (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Basic recipe noodle dough
7-10 Tbsp Flour
1 collar Arugula (rocket)
1 Onion
2 TEASPOONS Olive oil
150-200 g Whipped cream
1 TEASPOON Vegetable broth
2 TABLESPOONS sauce thickener
200 g cherry tomatoes

Directions

1
Roast the kernels, take them out. Drain dried tomatoes, dice finely. Mix with ricotta, 2 tablespoons of seeds and pesto. Season to taste
2
Cut the pasta dough in half. Roll out half on flour to a rectangle (approx. 20 x 50 cm). Place 1 teaspoon of filling on top at a distance of approx. 5 cm from each other. Brush the edges of the dough and the spaces between the dough with water. Roll out the rest of the dough to the same size and place on top. Press edges and gaps well. Cut out ravioli about 5 cm in size
3
Place ravioli in large portions in plenty of boiling salted water and cook for 6-8 minutes
4
Clean the arugula, wash it. Cut half finely. Peel onion and chop finely. Fry in 1 tsp. hot oil. Stir in 1/8 l water, cream and stock, simmer briefly. Bind with sauce thickener and season to taste. Stir the chopped rocket into the sauce
5
Wash the tomatoes, possibly halve them. Steam in 1 tsp. hot oil for 2-3 minutes, season. Lift out the ravioli. Serve with sauce, tomatoes, remaining pine nuts and the rest of the arugula.
6
Drink: cool white wine