Ravioli Tre Formaggi

Summary

Prep Time	1 hr 20 mins
Cook Time	6 mins
Total Time	2 hrs 26 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

For the filling:

Instructions

Pasta dough:
Put the extra on the worktop and form a hollow in the middle. Put the eggs, olive oil and 2 pinches of salt in the well and mix carefully with a fork until the liquid is lightly bound. Then knead the dough well by hand until you have a smooth dough. The dough must not stick, add a little more flour if necessary. Put the dough in cling film in the refrigerator for at least an hour.
Filling:
Put the ricotta, buffalo mozzarella in small cubes and grated Parmesan in a bowl. Finely chop the dried tomatoes and herbs and add. Season to taste with salt and pepper.
Take the dough out of the refrigerator and roll it out with a pasta machine. To do this, run the dough through the pasta machine several times, gradually reducing the strength to 6.
Place the rolled out dough on a floured work surface and use 2 teaspoons to put the filling in the form of small blobs about 2 cm apart in the middle of the dough. Fold the dough and press it down well between the blobs. Cut into ravioli with a pastry wheel.
Cook the ravioli in plenty of salted water for about 4-6 minutes until al dente and drain. Arrange on a plate, drizzle with a little olive oil and serve with plenty of milled pepper and parmesan.

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