John Myers
Ingredients for 4 servings:
- 200 g wheat flour, e.g. type 405
- 100 g semolina (durum wheat)
- 6 egg yolks
- 1 egg(s)
- 2 tsp oil, neutral e.g. rapeseed oil
- 1 pinch of salt
- 3 tbsp water
- 1 egg yolk (for brushing)
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes
guaranteed to succeed
Separate the eggs, crack one of the yolks into a plate or similar bowl with a fork for brushing, and set aside. Sift the flour. Combine all ingredients on a worktop or in a bowl to form a dough. The dough should be firm, but still kneadable and shapeable (the consistency is greatly influenced by the size of the eggs). If it becomes crumbly, gradually add a little water. Knead the dough thoroughly by hand for at least 15 minutes. Then wrap the dough in cling film and refrigerate for at least 30 minutes. After that, it is ready to use. Either roll the dough out very thinly by hand or use a rolling pin (pastry roller) on speed 7 to form individual sheets. Cut out rounds or squares from these sheets of dough, then brush the edges with egg yolk. Spread the filling in the center, fold it together, and press the edges down. Variation: Spread the filling on one sheet of dough at appropriate intervals. Brush the spaces between them with egg yolk. Place a second sheet of dough on top, smooth out any excess air, and press the edges together firmly. Shape the ravioli using a pastry wheel or a ravioli cutter. Place in boiling, salted water and let stand for about 5 minutes (do not boil any further!).
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