Summary

Ingredients

For the dough:

• 500 g flour (durum wheat)
• 5 egg (s)
• 4 tablespoon olive oil
• 2 pinches salt
• Flour, for the work surface

For the filling:

• 250 g ricotta
• 250 g mozzarella (buffalo)
• 250 g parmesan cheese
• Pepper from the grinder
• salt
• 7 tomato (s), dried
• 2 stalks thyme
• 2 stalks rosemary
• some olive oil
• Parmesan

Print Recipe Pin Recipe

Instructions

1. Pasta dough:
2. 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.
3. Filling:
4. 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.
5. 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.
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.
7. 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.