Ravioli with spicy cream cheese filling

Ingredients for 5 servings:

• 400 g wheat flour
• 50 g semolina (durum wheat semolina)
• 4 eggs
• 1 tsp, leveled salt, not too little – a pinch is not enough!
• 2 tbsp olive oil
• 200 g cream cheese
• 100 g Parmesan, grated
• 60 g cooked ham, super finely diced
• 3 tbsp mixed chopped herbs (preferably frozen)
• 1 egg yolk
• 1 garlic clove(s)
• Salt and pepper or sweetener
• Sugar or sweetener
• e.g. cream, 1-2 tbsp
• 1 egg white, lightly whisked

Instructions

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

Make a dough from the dough ingredients (or have it made in a food processor), knead for a good 10 minutes, wrap in cling film, and let rest for at least 30 minutes. Mix all the filling ingredients together thoroughly. Divide the dough into eighths, roll out each portion to at least 30 x 40 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 beaten egg white. Gently press out any air around the filling, press the dough down slightly in the gaps, and cut out ravioli. Use this method to work all the dough sheets and the filling. Place the finished ravioli on a floured kitchen towel before cooking. Then cook in lightly boiling salted water for approximately 6 minutes. Serve with tomato sauce or simply lightly salted butter (delicious with lightly fried rosemary in it).