Three-piece ravioli

Ingredients for 4 servings:

• 500 g flour (durum wheat)
• 5 eggs
• 4 tbsp olive oil
• 2 pinches of salt
• Flour , for the work surface
• 250 g ricotta
• 250 g mozzarella (buffalo)
• 250 g Parmesan
• Pepper, from the mill
• Salt
• 7 tomatoes, dried
• 2 stalks of thyme
• 2 sprigs of rosemary
• some olive oil
• Parmesan

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 6 minutes; Total time approx. 2 hours 26 minutes

Ravioli filled with 3 cheeses

Pasta dough: Place the flour on the countertop and form a well in the center. Add the eggs, olive oil, and 2 pinches of salt to the well and mix gently with a fork until the liquid is lightly thickened. Then knead the dough well by hand until it forms a smooth dough. The dough should not be sticky; add a little more flour if necessary. Wrap the dough in cling film and refrigerate for at least one hour. Filling: Place the ricotta, small cubes of buffalo mozzarella, and grated Parmesan in a bowl. Finely chop the sun-dried tomatoes and herbs and add them. Season with salt and pepper. Remove the dough from the refrigerator and roll out with a pasta machine. To do this, run the dough through the pasta machine several times, gradually reducing the starch to starch 6. Place the rolled out dough on a floured surface and, using 2 teaspoons, place the filling in small blobs about 2 cm apart in the center of the dough. Fold the dough over and press firmly between the blobs. Cut into ravioli using a pastry cutter. Cook the ravioli in plenty of salted water for about 4-6 minutes until al dente, then drain. Arrange on a plate, drizzle with a little olive oil, and serve with plenty of freshly ground pepper and Parmesan cheese.