Summary

Ingredients

For the dough:

• 400 g wheat flour
• 50 g semolina, (durum wheat semolina)
• 4 egg (s)
• 1 teaspoon, leveled salt, not too little - a pinch is not enough!
• 2 tablespoon olive oil

For the filling:

• 200 g cream cheese
• 100 g parmesan, rated
• 60 g cooked ham, finely diced
• 3 tablespoon herbs, mixed chopped (frozen, if you prefer)
• 1 egg yolk
• 1 clove garlic
• Salt and pepper or sweetener
• Sugar or sweetener
• cream, 1-2 tablespoon

For painting:

• 1 egg white, whisked lightly

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Instructions

1. Make a dough from the dough ingredients (or have it made by the food processor), knead for a good 10 minutes, wrap in cling film and let it rest for at least 30 minutes.
2. Mix all ingredients for the filling together thoroughly.
3. Cut the dough into eighths, roll out each portion to at least 30 x 40 cm so that the thickness of the dough is right and think of about 12 ravioli per sheet of dough (I worked with the Big Snack Combo from Tupperware, there are 4 in length in the 3 servings wide).
4. Place 12 piles of filling on each sheet of dough with enough space between them and cover them with another sheet of dough without filling, but coated with lightly whisked egg white. Gently brush away the air around the filling, press the dough a little in between and cut out the ravioli.
5. Process all the dough sheets and the filling in this way. Place finished ravioli on a floured kitchen towel before cooking. Then cook in gently boiling salted water for about 6 minutes.
6. Serve with tomato sauce or simply lightly salted butter (delicious with lightly seared rosemary in it).