Summary

Ingredients

For the dough:

• 2 egg (s)
• 1 tablespoon tomato paste and 20 ml water
• 250 g flour

For the filling:

• 150 g minced meat
• 0.5 ½ onion (s)
• 60 g mozzarella
• salt and pepper
• 1 egg white and oregano

For the sauce:

• 1 clove garlic
• 250 ml wine, rosé
• 60 g cheese (Emmentaler), rated
• 80 g cream cheese with herbs
• Pepper and oregano
• food starch

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Instructions

1. Finely dice the onion and mix with the minced meat and finely chopped mozzarella. Season to taste with salt, pepper and oregano.
2. For the dough, whisk the eggs, dissolve the tomato paste in 20 ml of water and stir in. Add the mixture to the flour and knead by hand to form a firm but smooth dough (if necessary add flour or a little water). Divide the dough and roll out each piece thinly. Cut out pasta with a heart-shaped cookie cutter.
3. Put a small amount of the filling on one heart noodle, brush the edges with egg white, place a second noodle on top and press the edges firmly on (works well with a fork). Bring plenty of salted water to the boil and cook the ravioli in it for about 9 minutes.
4. For the sauce, halve the clove of garlic and rub it in a saucepan. Add the wine, bring to the boil briefly and turn the heat down to the lowest possible level. Dissolve the Emmentaler in the wine while stirring constantly, then stir in the cream cheese as well. Season with pepper and possibly oregano. Tie with mixed cornstarch as desired.
5. Tip: The dough must be prepared very fresh as it dries quickly. Therefore, first prepare the filling and then the dough. The filled ravioli can then be stored under a damp kitchen towel so that the dish can also be prepared. But it tastes best when it is prepared in one go.