Summary

Ingredients

• 200 g flour
• 200 g semolina (durum wheat semolina)
• 3 egg (s)
• salt
• 300 g jacket potato (s)
• 100 g cheese (Pecorino or Edam 45%), fresh
• Peppermint, fresh
• nutmeg
• 1 egg (s)
• Salt and pepper, from the mill
• 500 g tomato (s), fully ripe
• 2 tablespoon olive oil
• 50 g cheese (pecorino), freshly rated
• possibly water
• Flour for rolling

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Instructions

1. Mix the flour, durum wheat semolina, 3 eggs and a pinch of salt into a smooth pasta dough (knead in water if necessary). Shape into a ball and cover with a damp cloth, then leave to rest for 30 minutes.
2. For the filling, wash and boil the jacket potatoes, peel them warm and then press them through a potato press. Chop the pecorino, salt, pepper, nutmeg and the fresh peppermint and knead everything well.
3. Scald the tomatoes briefly, peel them and cut into small pieces. Heat with 2 tablespoons of olive oil in a saucepan, reduce to a low heat, season with salt and pepper.
4. Halve the pasta dough, roll it out as thinly as possible on a floured surface and place a tablespoon of filling on each of the dough sheets at a distance of 4 cm. Then carefully place the second sheet of dough over it. Use a pastry cutter to cut out the ravioli. Then let it dry briefly.
5. Bring a saucepan with salted water to the boil and add the dumplings in portions. After about 7 minutes, lift out and drain well. Mix with the tomato sauce, sprinkle with cheese and arrange on a plate.