Zucchini and walnut ravioli

Ingredients for 8 servings:

• 150 g soft wheat semolina
• 150 g durum wheat semolina
• 3 eggs, size M
• 10 g salt
• 20 ml olive oil
• 22 ml water
• 300 g zucchini
• 2 garlic cloves
• 120 g walnuts, whole or ground
• 250 g goat’s cheese

Instructions

Working time approx. 40 minutes; Rest time approx. 1 minute; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 1 minute

Knead the dough ingredients together (best with a food processor or hand mixer). The dough should not be sticky but also not too hard, so that it can be rolled out easily. After kneading, let the dough rest in a plastic bag or film in the refrigerator for 1-3 hours. For the filling, clean, wash, and finely dice the zucchini. Peel the garlic and press it through a garlic press, then sauté both in a pan over medium heat for about 5 minutes. Season with salt and pepper. Then place the garlic in a tall mixing bowl with the walnuts and puree with a hand blender, stirring in the goat’s cheese. After the resting period, roll out the dough with a rolling pin or pasta machine to a thickness of about 0.5 cm and cut into 5 x 10 cm rectangles. Place a heaped teaspoon of the filling on each rectangle. Fold the rectangles into squares and press the open edges together with a fork to seal the ravioli. Cook in plenty of salted water over low heat for about 10 minutes.