John Myers
Two Kinds of Ravioli
The perfect two kinds of ravioli recipe with a picture and simple step-by-step instructions.
- 125 g Flour
- 125 g Durum wheat semolina
- 2 Eggs
- 2 tablespoon Olive oil
- Filling # 1
- 200 g Spinach
- 200 g Mild goat cheese
- 1 toe Garlic fresh
- Salt, pepper, nutmeg,
- Filling No. 2
- 1 piece Frozen salmon
- 0,5 packet Cream cheese double cream setting
- 0,5 Juice of one lemon
- Salt, pepper, fresh dill
- For butter no.1
- 3 tablespoon Butter
- 10 sheet Sage, salt
- For butter number 2
- 3 tablespoon Butter
- 4 Branches Fresh thyme, salt
A variety of ravioli with butter foam
- Process all ingredients into a dough. Process into a thin carpet with a pasta machine or with a rolling pin. Process the ingredients of filling no. 1 into a homogeneous mass, squeeze the spinach well beforehand so that the mass does not get too moist. Mix the ingredients of filling no.2 in a tall vessel with a hand blender to a creamy mass. Cut out the rolled out dough with a glass, fill the dough plates with one of the two masses and close tightly. Press the edge with a fork. Cook in boiling salted water until cooked. When you swim up you are done. Melt the butter in a pan, add a little salt, add the sage, fry briefly and pour over the ravioli. Same with the other butter, just add thyme. Pour it over the ravioli and enjoy your meal.
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