Quesadilla ravioli

Ingredients for 4 servings:

• 170 g wheat flour, sifted
• 120 g corn flour, sifted
• 1 pinch of salt
• 250 ml water, lukewarm
• 1 tbsp vinegar
• 100 g Emmental cheese
• 200 g cheese (Caciotta, Bergader) or alternatively mozzarella
• 1 pinch(s) allspice
• 1 pinch(s) coriander seeds
• 1 pinch of chili salt
• 1 pinch(s) of pepper
• 2 spring onions
• 1 red chili pepper(s)
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Recipe for 4 servings or for a party buffet. Tastes good hot or cold.

For the tortillas, mix the wheat flour and corn flour in a bowl. Add the vinegar and a pinch of salt. Mix the flours well using the dough hook on a food processor. Add lukewarm water until a smooth dough forms. Knead the dough again briefly with your hands on a floured work surface and let it rest in cling film at room temperature for at least 30 minutes. For the filling, grate the Emmental and Caciotta cheeses. Add the spices to the cheese. Finely chop the spring onions and chilies, add to the cheese mixture and mix everything together well. Let the filling rest briefly. To finish the quesadilla ravioli, divide the dough into approximately 8 equal portions. Roll out each portion on a floured work surface to approximately 4 mm thick. Alternatively, you can use a pasta machine. Cut out 8 cm circles. Knead the remaining dough together again, roll out, and cut out again. Continue working with the dough until all the filling is used up. Place 1 tablespoon of filling into the center of each dough circle. Whisk 1 egg and brush it over the edges of the dough. Fold the circles together and press the edges firmly together. Alternatively, you can use a Maultaschen or ravioli maker. Heat a nonstick pan on the stovetop. Place the ravioli in batches into the pan and brown on all sides. Serve the ravioli on plates.