Tomato and Ricotta Ravioli

Ingredients for 4 servings:

• 500 g wheat flour
• 5 eggs
• some salt
• 200 g tomatoes, dried
• 100 g Parmesan
• 150 g ricotta
• n. B. herbs (e.g. rosemary or basil)
• salt and pepper
• e.g. nutmeg
• 1 egg white for brushing
• 100 g butter
• n. B. Sage leaves, chopped

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours

For the pasta dough, knead all ingredients into a dough and refrigerate for at least 1 hour. For the filling, combine the sun-dried tomatoes, Parmesan cheese, ricotta, and herbs such as rosemary or basil in a blender and season with salt and pepper. Using a pasta machine (a rolling pin will also work, but it’s very laborious as the dough is quite stiff), roll the pasta dough out several times on the widest setting and fold the dough several times. Then roll out two even and equal-length sheets and, using a teaspoon, place small heaps of the filling onto one of the sheets. In a square, brush the dough around the filling with egg white, place the other sheet of dough on top and press down. Now cut out the ravioli around the filling and cook them in boiling water for 4 to 6 minutes. For the sage butter, melt the butter in a pan and add the chopped sage (and other ingredients if desired). Add the finished ravioli, toss briefly, and serve immediately. Tip: If you like, you can also add cherry tomatoes, chili, garlic, leaf spinach, olives, etc. Watch the video here: https://www.youtube.com/watch?v=jKz_62dG6Yk&list=PLJkQtqi406ubG7ciOv7vipgeJ-lNiocjc&index=14