Spelt Ravioli

Name: Spelt Ravioli
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 180 g Spelt flour; 70 g Flour; 3 Eggs (size M); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 50 g Pine nuts; 75 g dried tomatoes; 1 collar Basil; 200 g Sheep's cheese; 150 g Fresh cream; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp juice of 1/2 lemon; 1 medium onion; 1 Garlic clove; 1 package (500 g) chunky tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp Flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

180 g Spelt flour
70 g Flour
3 Eggs (size M)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
50 g Pine nuts
75 g dried tomatoes
1 collar Basil
200 g Sheep's cheese
150 g Fresh cream
7-10 Tbsp Cayenne pepper
7-10 Tbsp juice of 1/2 lemon
1 medium onion
1 Garlic clove
1 package (500 g) chunky tomatoes
7-10 Tbsp Pepper
7-10 Tbsp Flour

Directions

1
Knead the spelt flour, flour, eggs, 1 tablespoon of oil and salt to a smooth dough. Cover and put in a cool place for about 30 minutes. In the meantime, roast the pine nuts in a pan without fat until golden brown. Remove and put aside. Finely chop the dried tomatoes. Wash the basil, dab dry, pluck and cut into fine strips, except for a little garnish.
2
Crumble sheep's cheese and mix with pine nuts, dried tomatoes, basil and crème fraîche. Season with cayenne pepper and lemon juice. Peel onion and garlic and dice finely. Heat the remaining oil in a saucepan and sauté the onion and garlic. Add tomatoes and simmer for about 10 minutes. Season with salt and pepper. In the meantime roll out half of the dough on a floured work surface about 2 mm thick to a rectangle (about 40x32 cm). Lightly dust the dough plate with flour, roll up carefully and put aside covered. Roll out the rest of the dough in the same way. Using a tablespoon of the sheep's cheese mixture, place approx. 20 heaps at even intervals on the pastry sheet. Moisten the dough plate with a brush.
3
Season with salt and pepper. In the meantime roll out half of the dough on a floured work surface about 2 mm thick to a rectangle (about 40x32 cm). Lightly dust the dough plate with flour, roll up carefully and put aside covered. Roll out the rest of the dough in the same way. Using a tablespoon of the sheep's cheese mixture, place approx. 20 heaps at even intervals on the pastry sheet. Moisten the dough plate with a brush. Place the 2nd dough sheet on top and press it down exactly. Using a pastry wheel, roll out 20 ravioli (approx. 8x8 cm). Cook the ravioli in slightly boiling salted water for 6-8 minutes. Arrange ravioli with tomato sauce on plates. Cut the remaining basil into strips and sprinkle over the ravioli
4
Place the 2nd dough sheet on top and press it down exactly. Using a pastry wheel, roll out 20 ravioli (approx. 8x8 cm). Cook the ravioli in slightly boiling salted water for 6-8 minutes. Arrange ravioli with tomato sauce on plates. Cut the remaining basil into strips and sprinkle over the ravioli