Ravioli filled with ricotta and goat's cheese

Ingredients for 4 servings:

• 400 g flour (pasta flour), alternatively 200 g durum wheat semolina and 200 g wheat flour
• 5 g salt
• 2 eggs
• 100 ml water
• some saffron, ground
• 250 g goat’s cheese
• 250 g ricotta
• 60 g pine nuts, roasted
• 250 g tomatoes, dried in oil, drained
• 150 g butter
• 150 g Parmesan
• 90 g pine nuts
• salt and pepper
• some tomatoes, dried in oil, optional

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 20 minutes

homemade stuffed pasta

Knead the pasta flour, eggs, water, salt, and saffron into a smooth, non-sticky dough. If it’s sticky, add a little more flour. Let the dough rest for 30 minutes in a bowl covered with a clean kitchen towel. Toast all the pine nuts in a pan without oil. For the filling, finely purée the ricotta, goat’s cheese, drained sun-dried tomatoes, and 60g of pine nuts with a hand blender and season with salt and pepper. It’s best to roll out the pasta dough with a pasta machine into not-too-thin sheets (my pasta machine uses a thickness of 5 out of 9). Cut out round shapes using a glass or a pasta cutter. Place a teaspoon of filling in the center of each ravioli, fold it over, and press the edges down with a fork. Continue until all the dough and filling are used up. Place the filled pasta on a baking tray lined with baking paper and dusted with pasta flour so that it will come apart more easily and prevent it from sticking. If the pasta is not being cooked straight away, cover the tray with a clean kitchen towel. The pasta tastes best when freshly made. Melt the butter in a saucepan and keep it warm, but do not let it brown. Grate the Parmesan cheese. Bring a large pot of water to a boil. When it is boiling, add the pasta and reduce the heat. The water should just simmer, do not boil, otherwise the pasta will expand. Cook the pasta for about 3-5 minutes (depending on the size); when it rises to the surface, it is cooked. To serve, transfer the pasta to deep plates and sprinkle with melted butter, Parmesan cheese, and pine nuts. If you like, you can also serve some diced, dried, and drained tomatoes on the side.