Homemade ravioli with dried tomatoes and mozzarella

Ingredients for 4 servings:

• 250 g flour
• 1 small egg(s)
• 60 ml water
• 1 pinch of salt
• 100 g tomatoes, dried
• 200g mozzarella
• 35 g Parmesan
• 1 handful of parsley
• 3 tbsp breadcrumbs
• 1 small egg(s)
• salt and pepper
• 1 egg white
• 250 ml vegetable stock
• butter
• 100 g olives, mixed
• some parsley
• Flour for the work surface
• salt water

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

my favorite starter

Knead the pasta dough ingredients by hand until it feels nice and smooth and easily comes away from the bowl. Add a little water or flour if needed. Let it rest briefly. For the filling, drain the sun-dried tomatoes well and chop them very finely with the mozzarella. Finely grate the Parmesan cheese. Wash the parsley and chop it just as finely, reserving a few leaves for decoration. Mix the tomatoes, mozzarella, Parmesan cheese, parsley and breadcrumbs in a bowl with the egg and season the filling well with salt and pepper. Lightly flour the work surface and divide the pasta dough in half. Whisk the egg whites and set aside. Roll out the first half of the dough very thinly with a rolling pin and cut the dough into rectangles or other shapes using a knife, pasta wheel or cutter. Place a teaspoon of the filling in the center of each cut-out shape and brush the dough all over with egg white. Fold the pasta dough over the filling and press it down with the egg whites. Repeat with the second half of the dough until all is used up. Bring a large pot of salted water to a boil, add the ravioli to the boiling water, and bring back to a boil. Reduce the heat slightly and let the ravioli simmer for 5 minutes. Bring the vegetable stock to a boil in a large pot with a knob of butter. Carefully drain the ravioli, add it to the soup with the finely chopped olives and parsley, and let simmer briefly. Serve hot.