Mix the flour with the eggs, water, olive oil and salt well and knead (5-10 min.) Until the dough is smooth. If too soft, just add a little flour, if too dry, add sips of water. After kneading, let the dough rest covered in the refrigerator for 30-60 minutes.
Chop the mozzarella, tomatoes and half of the rocket, add half of the grated Parmesan, mix with a little olive oil and stir in a bowl with a fork and mash until the mixture is firm and coarse-grained. Salt and pepper.
It is best to roll out the dough thinly with a pasta machine (of course you can also use a rolling pin, but it is more strenuous) and cut out round circles (I use wider drinking glasses for this), put a small portion of the mixture in the middle with a teaspoon and fold the round slices of dough together . If you then press the edges together with a fork, the ravioli will stay closed while cooking, even without brushing with water.
Cooking the ravioli only takes about 2-3 minutes (when they are done they float on the surface), meanwhile melt plenty of butter in a pan and add the remaining rocket. When the ravioli are ready, remove them from the water and stir briefly in the pan.
Arrange on plates, grate the parmesan and drizzle with good olive oil. Tastes sensational and any sauce that goes with it would mask the taste of the ravioli!
Ingredients
Print Recipe
Pin Recipe