Summary

Ingredients

For the dough:

• 250 g flour
• 1 small egg (s)
• 60 ml water
• 1 pinch (s) salt

For the filling:

• 100 g tomato (s), dried
• 200 g mozzarella
• 35 g parmesan cheese
• 1 handful parsley
• 3 tablespoon breadcrumbs
• 1 small egg (s)
• salt and pepper

Also:

• 1 egg white
• 250 ml vegetable stock
• butter
• 100 g olives, mixed
• some parsley
• Flour for the work surface
• Salt water

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Instructions

1. Knead the pasta ingredients into a dough by hand until it feels nice and smooth and loosens well from the bowl. If necessary, add a little water or flour. Let rest briefly.
2. For the filling, drain the sun-dried tomatoes well and chop them very finely with the mozzarella. Finely grate the parmesan. Wash and finely chop the parsley, save some leaves for decoration. Mix the tomatoes, mozzarella, parmesan, parsley and breadcrumbs in a bowl with the egg and season the filling well with salt and pepper.
3. Flour the work surface lightly and cut the pasta dough in half. Whisk the egg white and set aside. Roll out the first half of the dough very thinly with the pasta roller and cut the dough into rectangles or another shape with a knife, pasta wheel or cutter. Place a teaspoon of the filling in the middle of the cut-out form and brush the dough all around with egg white. Beat the pasta dough over the filling and press together with the egg white. Repeat the process with the second half of the dough until everything is used up.
4. Bring plenty of salted water to the boil in a saucepan, add the ravioli to the sparkling water and bring to the boil once. Reduce the temperature slightly and let the ravioli steep for 5 minutes.
5. Bring the vegetable stock to a boil in a large saucepan with a dash of butter. Carefully drain the ravioli, add to the soup with the finely chopped olives and parsley and let it steep for a moment. Serve hot.