Summary

Ingredients

For the dough:

• 300 grams flour
• 3 egg (s)
• 1 pinch (s) salt
• 2 tablespoon olive oil

For the filling:

• 1 onion (s)
• 1 clove garlic
• 100 g parmesan cheese
• 100 g ricotta
• 1 scoop mozzarella
• bunch parsley
• olive oil
• salt
• pepper

For the sauce: (1.)

• butter
• Parmesan (leftover from the filling)
• Parsley (rest the filling)

For the sauce: (2.)

• 125 ml vegetable stock
• 100 ml white wine
• 250 g crème fraîche
• 1 teaspoon cornstarch
• 20 basil leaves
• flour for rolling

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Instructions

1. Knead an elastic pasta dough from the ingredients for the dough and cover and cool for 30 minutes.
2. Peel and finely chop the onion and garlic, then sauté in olive oil until translucent and soft. Mix the onion mixture with about 2/3 of the Parmesan, the ricotta, the mozzarella cut into small cubes and 3/4 of the finely chopped parsley.
3. Roll out the dough into two thin sheets, the best way to do this is with a pasta machine. In any case, use enough flour to roll out so that the dough does not stick. Put the filling on one of the platters, brush the edges and spaces with a little water. Place the second plate over it and press it into place. Cut out squares or thread them out with a rolling pin.
4. Let the formed ravioli steep in boiling salted water for about 3-5 minutes and serve with sauce.
5. For the first sauce, melt the butter and then mix it with the rest of the chopped parsley. Mix with ravioli and serve sprinkled with parmesan.
6. For the second sauce, bring the vegetable stock, wine and crème fraiche to the boil and reduce a little. Mix the starch with a little wine and add to the sauce. Bring to the boil again to bind, then season to taste. Serve with the basil cut into strips with the ravioli.
7. Tips: You can also cut out circles with a round shape (6-7 cm in diameter), put filling on one half, fold it in the middle and press on the edges with the prongs of a fork - this results in beautiful crescent moons. (Mezzelune).
8. The simplest way of working is ravioli with a special shape that you buy from Italians. You just put a sheet of dough on top of it, then the filling goes into the indentations of the mold, the second sheet over it and roll over the edges with the included rolling pin - turn it over, and the ravioli fall out ready and well-formed.
9. I have made these cheese ravioli many times, usually together with salmon ravioli. Sauce 2 has been adopted from this recipe, but it also goes well with the cheese filling.
10. When preparing the pasta, make sure to use enough flour when rolling it out and processing it so that the ravioli don`t stick to each other. During storage, the dough still draws moisture from the filling, so it is best to lay it out on a tray on which flour or durum wheat semolina has been sprinkled without touching it. You can also separate several layers on top of each other with baking paper.