Herb ravioli
Herb ravioli
For approx. 32 pieces 4x4 cm
Aperitif for around 8
Main dish for 4
PREPARATION: about 45 mins
COOLING TIME: about 30 mins
COOKING TIME: about 20 mins
Ingredients
DOUGH
– 250 g flour, e.g. light spelt flour
– ¾ tsp salt
– 2 eggs
– Approx. 5 tbsp of crème fraîche
FILLING
– 250 g ricotta
– 1 pressed garlic clove
– 4 tbsp flat-leaf parsley, chopped
– 1 tbsp lemon thyme, chopped
– 1 tbsp lemon olive oil
– 6 tbsp Sbrinz AOP, grated
– 1 peeled tomato, in pieces
– Salt, pepper
– 1 whisked egg white
– 1 egg yolk, stirred with 1 tbsp cream
– Baking paper for baking sheet
Preparation
DOUGH
Mix flour and salt and form a hollow. Add egg and crème fraiche and knead into a smooth dough. Wrap in cling film and put in fridge for 30 mins.
FILLING
Stir all ingredients together up to pepper, then add pepper.
Roll out dough to a thickness of 1–2 mm on a slightly floured surface then halve. Place teaspoon-sized heaps of filling 4 cm apart on one dough half. Brush dough edges and spaces with egg white. Lay second dough half on top, press firmly on edges and spaces. Cut into squares using a pastry wheel and place on prepared baking sheet. Brush with egg yolk and prick top several times with a fork.
4. Bake both trays together for 15–20 mins in a convection oven preheated to 180°C.
Tip: It goes faster if you make the ravioli twice as big, which lengthens baking time by 2–4 mins.
