Ravioli with potato and mint filling

Ingredients for 4 servings:

• 300 g flour
• 50 g semolina
• 3 eggs
• 3 tbsp olive oil
• 1 tsp salt
• 350 g potatoes, boiled
• ½ bunch mint, fresh or 1 tsp dried
• salt and pepper
• some chili, maybe
• 2 cloves garlic
• 200 g ricotta or sour cream
• 50 g Parmesan, grated
• 1 tbsp butter
• salt water

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour

homemade ravioli with fresh filling

Knead the flour, semolina, eggs, olive oil, and salt into a dough. The eggs should be at room temperature. Let the dough rest for 30 minutes. In the meantime, prepare the filling. Mash the cooked potatoes with the ricotta and garlic. Season with salt and pepper and add the chopped, fresh or dried mint. Add a little dried chili, if desired. Roll out the dough. Press a ravioli cutter onto the dough to determine the size of the dough circles. Place the cut-out circles into the ravioli cutter, add some of the filling, and fold it shut. If you don’t have a cutter, simply use a coffee cup to cut out circles of dough and place the filling in the center. Fold it shut and press the ends down with a fork to create a fork-like pattern and prevent the filling from running out. Let the finished ravioli rest in boiling salted water for about 4 minutes. Heat a pan with butter and toss the ravioli in it. Arrange on plates and sprinkle with grated Parmesan cheese.