Cheese Ravioli

Name: Cheese Ravioli
Total time: 80 min
Yield: 4
Cuisine: International
Ingredients: For the pasta dough:; 300 g 00 or all-purpose flour; 3 eggs, 1 tsp olive oil and ½ tsp salt; For the filling:; 250 g ricotta, drained; 60 g grated Parmesan (vegetarian or halal-certified rennet) and 1 egg yolk; 2 tbsp chopped parsley, nutmeg, salt and pepper; For the sauce:; 60 g butter with sage leaves, or tomato sauce

Recipe No.: W-9

InternationalItalian80 minServes 4

Ravioli are stuffed pasta served in broth or with a sauce, from Italian cuisine. They are mentioned in cookbooks as early as the 14th century, and the ultimate origin of the word is uncertain.

Origin of the dish: Northern Italy — Accounts differ on the city of origin

Ingredients for Cheese Ravioli

For the pasta dough
300 g00 or all-purpose flour
3eggs, 1 tsp olive oil and ½ tsp salt
For the filling
250 gricotta, drained
60 ggrated Parmesan (vegetarian or halal-certified rennet) and 1 egg yolk
2 tbspchopped parsley, nutmeg, salt and pepper
For the sauce
60 gbutter with sage leaves, or tomato sauce

Method

Mix the flour, eggs, oil and salt and knead 8 minutes until smooth, then wrap and rest 30 minutes.
Mix the filling ingredients until combined.
Roll the dough very thin (pasta machine or rolling pin) and place teaspoons of filling 4 cm apart on one sheet.
Brush around the filling with water, cover with a second sheet, press out the air and seal the edges, then cut into squares.
Boil the ravioli in salted water 3 to 4 minutes until they float, then drain.
Melt the butter with the sage until lightly browned, toss the ravioli in it and serve hot.

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