Ravioli with Turkey and Tomato Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 grams flour
- 3 egg (s)
- 3 tablespoon oil
- 1 teaspoon salt
- some water
For the filling:
- 1 onion (s), diced
- 250 g turkey meat, very finely chopped
- 1 clove garlic, finely diced
- 1 bay leaf
- 6 tomato (s), dried in oil, finely chopped
- 120 g cream cheese
- 1 tablespoon parmesan
- salt
- oregano
- butter
Print Recipe
Pin Recipe Instructions
- Make a pasta dough out of flour, eggs, salt, oil and water and let it rest.
- In the meantime, prepare the filling: cut the meat very finely (or turn it through the grinder if available) and fry in the hot oil in a pan. Add the onion, the Knofl, the bay leaf and fry everything together. Then take the pan off the heat and let it cool down, remove the bay leaf.
- Remove the tomatoes from the oil, drain and dab with a kitchen towel, then cut into small cubes and add to the pan. Also the cream cheese and the parmesan. Season the whole thing with oregano and, if necessary, add salt and stir well.
- Now roll out the pasta dough in portions, cut out circles with a glass (or cut the dough into rectangles with a pastry wheel), put some filling on the circles (rectangles), then close halfway and close the two halves with a fork along the edge by pressing on them . Let simmer in boiling water.
- Pour melted butter over it and serve while it is still hot.
- Also tastes delicious as a soup.
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