Poppyseed Ravioli with Walnut, Almond and Cheese Filling
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
For the dough:
- 400 g wheat flour
- 50 g semolina, durum wheat
- 10 g poppy seeds
- 5 egg (s)
- 3 tablespoon olive oil
- 1 teaspoon salt, not too little
For the filling:
- 150 g mascarpone
- 150 g cheese, (Gouda)
- 50 g walnuts, finely round (dependin on taste, the walnut content can be increased)
- 50 g almond (s), finely round (dependin on the taste, the proportion almond can be reduced)
- 1 clove garlic
- 1 egg (s)
- 2 tablespoon heavy cream
- 1 tablespoon breadcrumbs
- 3 tablespoon herbs, mixed, finely chopped
- salt and pepper
- 1 pinch (s) sugar, or correspondingly splash sweetener
Print Recipe
Pin Recipe Instructions
- Make a dough from the dough ingredients, knead for a good 10 minutes, wrap in cling film and let rest for at least 30 minutes.
- Mix all ingredients for the filling together thoroughly.
- Cut the dough into eighths, roll out each portion to at least 25 x 35 cm so that the dough is thick and think of about 12 ravioli per sheet of dough (I worked with the Big Snack Combo from Tupperware, there are 4 in length and 3 in width Servings provided).
- Place 12 piles of filling on each sheet of dough with enough space between them and cover them with another sheet of dough without filling, but with lightly whisked egg white or simply brushed with water. Gently brush away the air around the filling, press the dough a little in between and cut out the ravioli.
- Process all the dough sheets and the filling in the same way. Place the finished ravioli on a floured kitchen towel until cooked. Then cook in gently boiling salted water for about 6 minutes.
- Important when rolling out the dough:
- The dough is easy to work with, even if it seems tough at first. It is important that the surface is always well floured and that you work with the rolling pin with force from the center (if you don`t use a machine). So do not roll back and forth like with a soft yeast dough, but start from the middle with pressure outwards and that stop by turning the dough sheet in all directions until it is really thin. Incidentally, this does not harm the poppy seeds at all, it is neither crushed nor is the color of the dough changed in any way.
- It fits here e.g., an endive salad and a light sauce with few basic ingredients so that the typical walnut / almond taste is not drowned out, e.g., a poultry or white wine sauce.
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