John Myers
Contents
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Ingredients
- 1 roll Fresh pasta dough
- 150 g Cream cheese
- 100 g Dried tomatoes in oil
- 10 g Basil leaves
- 2 tbsp Roasted pine nuts
- Salt
- Pepper from the grinder
- 2 Garlic cloves
- 2 g Chilli pepper
- 2 tbsp Grated Parmesan
Parmesan foam
- 80 g Parmesan
- 1 tsp Butter
- 1 Shallot
- 150 ml White wine
- 150 ml Cream
- Salt
- Pepper from the grinder
Instructions
- For the filling, peel off the garlic cloves and press through the press. Drain the dried tomatoes a little and chop finely. Roast pine nuts in a pan without fat. Let cool a little and roughly chop. Finely chop the basil leaves. Finely chop the chilli pieces as well. Grate the Parmesan. Mix everything with the cream cheese and season with salt and pepper.
- Roll out the dough. Place 1 teaspoon of the filling on each half of the dough, about 5 cm apart. Fold over the other half, press down a little and cut out square dumplings with a pastry wheel (or knife). (The whole thing goes really well with the HappySnack from Tupperware)
- Bring the water to a boil in a saucepan, season with salt. Let the ravioli soak in boiling salted water for 3 minutes, then drain.
- For the sauce, sauté a finely chopped shallot in a saucepan with 1 tbsp butter until colorless. Deglaze with white wine and almost boil it down. Pour on the cream, season with salt and pepper and reduce a little. Take the saucepan off the heat, stir in the Parmesan. Foam the sauce with the hand blender.
Nutrition
Serving: 100gCalories: 263kcalCarbohydrates: 2.2gProtein: 9.9gFat: 22.5g
