Ravioli with goat cheese, honey and walnut filling

Ingredients for 2 servings:

• 100 g durum wheat semolina
• 60 g flour
• 1 tsp salt
• 2 eggs
• 100 g ricotta
• 50 g goat’s cheese
• 20 g walnuts
• 20 g Parmesan, freshly grated
• 5 g honey
• 1 sprig of parsley
• Salt and pepper, black
• butter
• sage
• Parmesan

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

simple, delicious

Mix the durum wheat semolina, flour, and salt. Add the eggs and knead into a soft dough until the dough is smooth and no longer sticky. Add flour or a little water if necessary and continue kneading. Let the dough rest in a cool place for at least 30 minutes. For the filling, roughly chop the walnuts and toast them in a non-stick pan without oil. Be careful that the nuts do not turn black and char. Finely chop with a knife or a small blender. Wash the parsley, shake dry, and finely chop. In a bowl, mix the ricotta and goat’s cheese. Add the honey, Parmesan, parsley, and walnuts and fold in well. If the mixture is too runny, add 1 tablespoon of breadcrumbs. Season well with salt and pepper. Roll out the dough with a pasta machine. It’s best to divide the dough into several portions and roll them out. Roll the pasta dough out a few times on the coarsest setting, then double it up and roll it out again. Always dust both sides of the pasta sheet with a little flour. Roll out the dough sheets thinner and thinner so that on one of the finest settings, e.g. setting 4, you have a long, thin but still firm sheet of dough. Cut the sheet of dough into squares with sides measuring approximately 7 cm, place on a lightly floured baking board and brush with a little water or egg white. Place 1 heaped teaspoon of filling in the middle and fold the ravioli diagonally to form a triangle. Press the edges firmly and ensure that no air remains in the ravioli. Use up the remaining filling and, dusting the ravioli with a little flour, place it on a plate. Bring a large pot of water to a boil. Add plenty of salt to the water and cook the ravioli at a gentle simmer for 4-5 minutes until al dente. Remove test ravioli to test for doneness. Remove the ravioli from the water with a slotted spoon, toss in a pan with a little butter and sage, and sprinkle with grated Parmesan cheese. The ravioli can be easily frozen and thawed and prepared as needed.