Ravioli with black and white filling

Ingredients for 3 servings:

• 200 g flour
• 2 eggs
• 1 tbsp olive oil
• ½ tsp salt
• 40 g olives, dry pickled
• ½ shallot(s)
• 1 tbsp olive oil
• 2 cl white wine
• 1 tbsp ricotta or cream cheese
• 150 g ricotta or cream cheese
• 60 g Parmesan, freshly grated
• Egg yolk (use egg white to stick the ravioli together)
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

made from black olives, Parmesan and ricotta

Make the pasta dough and let it rest for at least an hour. For the dark filling, pit and finely chop the olives, sauté them in olive oil with the diced shallot, deglaze with the white wine, and reduce. Cool and then puree with the ricotta. For the light filling, mix the ricotta, Parmesan, and egg yolk and season with salt, pepper, and nutmeg. Roll out the dough and first pipe a ring of the light filling onto it, then add a dab of olive paste. This is easy to do by placing the fillings in freezer bags and then snipping off a corner at the bottom. This creates a simple piping bag. Finish the ravioli and cook in boiling salted water for 4–6 minutes, depending on the thickness of the dough. Serve with a light tomato sauce.