Summary

Ingredients

• 500 g wheat flour, type 405 or 550
• 250 ml water, lukewarm
• 50 ml olive oil
• 1 cube yeast
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 tablespoon herbs, Italian, dried
• N / A Tomato (s), dried, very finely chopped
• Olives, very finely chopped
• Flour, for the work surface

For the filling:

• 5 tablespoon pesto rosso
• 3 tablespoon crème fraîche
• cheese, grated

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Instructions

1. Pour the flour into a large bowl and make a well in it. Crumble in the yeast. Add salt, sugar, herbs, oil and water as well as possibly dried tomatoes and olives and slowly knead with the dough hook of the mixer from the inside out. Knead for at least 5 minutes.
2. Then let the dough rest for approx. 30 - 45 at room temperature covered with a kitchen towel.
3. When the dough has doubled in volume, divide it and roll out both halves into a rectangle about 1/2 cm thick. Place a sheet of dough on a floured surface.
4. For the filling, mix the red pesto with the creme fraiche. Place small blobs of it on the dough at regular intervals.
5. Put on the second sheet of dough, press down lightly. Use a pastry cutter to cut squares between the piles of fillings, as you would when making ravioli.
6. Place the finished bites on a baking sheet lined with baking paper and bake in the oven on the middle rack at approx. 220 ° C for about 10-15 minutes (longer depending on the thickness).
7. If you like, you can sprinkle grated cheese on the appetizers 5 minutes before the end of the baking time and bake them with it.