Homemade baked ravioli

Ingredients for 4 servings:

• 300 g flour, white flour
• 3 eggs
• 2 tbsp oil
• 2 bags of saffron
• 1 pinch(s) saffron threads
• 200 g ham, cooked
• 200 g ricotta
• 3 tbsp Parmesan
• some pepper
• some pepperoncini or chili
• possibly cream

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Ravioli with a twist

Make a saffron dough from the ingredients for the dough. Let the dough rest in cling film for about 30 minutes. Meanwhile, chop the ham and mix it with the remaining filling ingredients. Then roll out the dough into approximately 12 cm wide sheets (I use a pasta machine for this). Using a teaspoon, spread the filling on the top half of the dough, leaving about 5 cm intervals. Brush the bottom half of the sheet with water and fold it up. Press firmly, even between the fillings. Now cut the ravioli apart with the pastry wheel. Place the ravioli on a baking sheet lined with baking paper and bake at 180°C for about 20-30 minutes. Serve warm with a variety of dips. Tips: The ravioli can be served as a main course for 4 people or as an aperitif for 6 people. Baking makes them crispy and resembles a bread pastry. The ravioli can also be cooked and served normally in boiling salted water.