Poppy seed ravioli with walnut, almond and cheese filling

Ingredients for 5 servings:

• 400 g wheat flour
• 50 g durum wheat semolina
• 10 g poppy seeds
• 5 eggs
• 3 tbsp olive oil
• 1 tsp salt, not too little
• 150 g mascarpone
• 150g Gouda
• 50 g walnuts, finely ground (increase the walnut content if necessary)
• 50 g almond(s), finely ground (reduce the almond portion if necessary)
• 1 garlic clove(s)
• 1 egg(s)
• 2 tbsp cream
• 1 tbsp breadcrumbs
• 3 tbsp mixed herbs, finely chopped
• salt and pepper
• 1 pinch(s) of sugar or equivalent to 1 dashes of sweetener

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 6 minutes; Total time approx. 2 hours 36 minutes

Form the dough ingredients into a dough, knead for a good 10 minutes, wrap in cling film, and let rest for at least 30 minutes. Mix all of the filling ingredients together thoroughly. Divide the dough into eighths, roll out each portion to at least 25 x 35 cm to ensure the dough is thick enough, and allow for approximately 12 ravioli per sheet (I used the Tupperware Big Snack Combo, which allows for 4 long portions and 3 wide portions). Place 12 heaping piles of filling on each sheet of dough, leaving enough space between them, and cover with another sheet of dough without the filling, but lightly brushed with egg white or simply water. Lightly press out any air around the filling, press the dough into the gaps, and cut out ravioli. Use this method to process all of the dough sheets and the filling. Place the finished ravioli on a floured kitchen towel until cooked through. Then cook in lightly boiling salted water for approximately 6 minutes. Important when rolling out the dough: The dough is easy to work with, even if it seems tough at first. It is important that the surface is always well floured and that you work with force from the center outwards with the rolling pin (if you are not using a rolling pin). So don’t roll back and forth like you would with soft yeast dough, but start from the center and apply pressure outwards, turning the sheet of dough in all directions until it is really thin. This doesn’t harm the poppy seeds at all, by the way; they won’t be crushed, and the color of the dough will not be changed in any way. An endive salad and a light sauce with few basic ingredients go well here so that the typical walnut/almond flavor is not overpowered, such as a poultry or white wine sauce.