Ravioli Filled with Ricotta and Fresh Goat Cheese

Summary

Ingredients

For the dough:

• 400 g flour (pasta flour), alternatively 200 durum wheat semolina and 200 wheat flour
• 5 g salt
• 2 egg (s)
• 100 ml water
• some saffron, ground

For the filling:

• 250 g oat cream cheese
• 250 g ricotta
• 60 g pine nuts, toasted
• 250 g tomato (s), dried in oil, drained

Also:

• 150 g butter
• 150 g parmesan cheese
• 90 g pine nuts
• salt and pepper
• some tomato (s), dried in oil, optional

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Instructions

1. Knead pasta flour, eggs, water, salt and saffron into a smooth, non-sticky dough, if the dough sticks, knead in a little more pasta flour. Let the dough rest for 30 minutes in a bowl covered with a clean kitchen towel.
2. Roast all the pine nuts in a pan without oil.
3. For the filling, finely puree the ricotta, goat`s cream cheese, the drained sun-dried tomatoes and 60 g pine nuts with a blender, season with salt and pepper.
4. It is best to roll out the pasta dough with a pasta machine into sheets that are not too thin (with my pasta machine, thickness 5 of 9 is sufficient). Cut out round shapes with a glass or a pasta cutter. Place a teaspoon of filling in the middle of each of the ravioli, close and press the edges with a fork. Continue doing this until all of the batter and filling has been used.
5. Place the filled noodles on a baking sheet lined with baking paper and sprinkled with pasta flour, this way they come off better afterwards and do not stick. If the pasta is not to be cooked directly, cover the tray with a clean kitchen towel. The noodles taste best when they are freshly prepared
6. Melt the butter in a saucepan, keep it warm, do not brown. Grate the parmesan.
7. Bring the water to the boil in a large saucepan. When the water boils, add the pasta and turn the temperature down. The water should only simmer, not boil, otherwise the pasta will rise. Cook the pasta for approx. 3 - 5 minutes (depending on size), when they come to the surface, they are done.
8. To serve, place the pasta on deep plates, sprinkle with melted butter, parmesan and pine nuts. If you want, you can also serve a few dried and drained tomatoes cut into pieces.