Ravioli with Rocket Filling
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g douh for pasta
- 50 g parmesan cheese
- 80 g rocket
- 160 g ricotta
- butter
- Garlic
- salt and pepper
- Nutmeg, grated
- Parmesan
- some arugula leaves
Print Recipe
Pin Recipe Instructions
- Chop the parmesan in a blender. Add garlic to taste and chop. Then add the ricotta and stir until smooth.
- Now work the rocket leaves into the mixture in a blender because of the volume in several portions and puree them finely. Season with salt, pepper and nutmeg.
- Place about 1 teaspoon on top of the pasta dough for a ravioli. Moisten the edges with water, close the ravioli and use the wheels to create a jagged edge. Let the ravioli soak in water that is no longer flowing for about 6-8 minutes.
- Then drain and toss briefly in melted butter. Serve with grated Parmesan and sprinkle with a few rocket leaves or cut pieces.
- Well suited as a starter for 4 people or a main course for 2 people.
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