John Myers
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Ravioli Filled with Ricotta, Goat Cheese and Herbs from Provence on Rocket with Pine Nuts
The perfect ravioli filled with ricotta, goat cheese and herbs from provence on rocket with pine nuts recipe with a picture and simple step-by-step instructions.
Dough:
- 400 g Flour
- 1 Msp Salt
- 4 Pc. Eggs
- 1 tsp Oil
Filling:
- 400 g Mascarpone
- 200 g Goat cheese
- 3 tbsp Grated Parmesan
- 3 tbsp Herbs
- Salt and pepper
Salad and Sauce:
- 200 g Arugula
- 100 ml Oil
- 30 ml Vinegar
- Salt and pepper
- 2 tsp Honey
- 2 tsp Mustard (with dill and honey)
- 50 g Pine nuts
Dough:
- Mix flour with eggs until a dough is formed, if necessary a little water can be added. Then let the dough rest in the refrigerator for 1 hour. Then roll out the dough and cut into shapes. Finally, put a teaspoon of the filling in the middle, line the molds with the egg and press them shut. Then cook the filled ravioli in salted water for about 5 minutes.
Filling:
- Mix all ingredients together.
Salad:
- Wash the arugula. And drizzle the dressing made from all the ingredients over it.
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