Ravioli So Thin That You Can See Plate

1. Knead the pasta flour and the liquids to form a “noodle dough”. As soon as you can form a ball – wrap it with cling film and let it rest for an hour in the refrigerator. Put the sticky rice on the stove according to the instructions on the packet and cook it.
2. During this time, the fillings can be prepared perfectly. For both variants, simply put the ingredients in a bowl and mix well. I consciously refrain from pureeing the mass here.
3. Lightly dust your work surface and take the batter out of the refrigerator. Divide it in half. Now knead the wild garlic emulsion into one of the halves. They leave the other pure.
4. Now it’s time to roll out. Roll out the dough as thinly as possible. Here you can either work by hand with a rolling pin or with a dough roller (mechanical or electrical). That is up to you. Once the dough has taken on the shape you want, the fillings are placed on the upper half of the dough strip with a spoon at the desired intervals.
5. Now you can simply place the lower half over the upper half and delimit the dough 1 cm from the filling. Now shape the raviolis one after the other and press the edges well so that they do not come off. With a fork, give the edge a typical pattern and then off with boiling water. For a maximum of 3 minutes. Then the wafer-thin raviolis are done.
6. For the kids, the ravioli are cooked in the pan. Melt plenty of butter and place the ravioli appropriately. My grandchildren are happy to help and they taste particularly good when they are advised to be golden brown.
7. A fresh lettuce – a few freshly picked cocktail tomatoes – and you can eat.

Sweet greetings from “Grandma Spoon” aka Biggi ♥