Summary

Ingredients

For the dough:

• 200 g flour
• 2 egg (s)
• 1 tablespoon olive oil
• 0.5 teaspoon ½ salt

For the filling: (dark)

• 40 g olives, dry pickled
• 0.5 ½ shallot (s)
• 1 tablespoon olive oil
• 2 cl wine, white
• 1 tablespoon ricotta or cream cheese

For the filling: (light)

• 150 g ricotta or cream cheese
• 60 g parmesan, freshly rated
• Egg yolk, (use egg white to glue the ravioli)
• salt and pepper
• nutmeg

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Instructions

1. Make the pasta dough and let it rest for at least an hour.
2. For the dark filling, core and cut the olives, sauté with the diced shallot in the olive oil, deglaze with the white wine and reduce. Cool and puree finely with the ricotta.
3. For the light filling, mix the ricotta, parmesan and egg yolks and season with salt, pepper and nutmeg.
4. Roll out the dough and first spray a ring of the light-colored filling, then put on a dab of olive paste.
5. It`s easy to do by putting the fillings in freezer bags and then cutting off a corner at the bottom. So you have a simple piping bag.
6. Finish the ravioli and cook in boiling salted water for 4 - 6 minutes, depending on the thickness of the dough.
7. A light tomato sauce goes well with it.