Ravioli with cream cheese filling
21 min
Total Time
6 min
Cooking Time
15 min
Preperation Time
Ingredients
| Ravioliteig | |
| 400 g | Weizenmehl |
| 50 g | Hartweizengrieß |
| 4x | Eier |
| 1 TL | Salz |
| 2 EL | Olivenöl |
| 1x | Eiweiß |
| Füllung | |
| 200 g | Frischkäse |
| 100 g | geriebener Parmesan |
| 3 EL | gemischte Kräuter |
| 1x | Eigelb |
| 1x | Knoblauchzehe, gehackt |
| 1-2 EL | Sahne |
| 2 EL | Butter |
| Salz | |
| Pfeffer |
Instructions
Step 1 of 5:
Mix all the dough ingredients together and knead for 10 minutes. Then wrap the dough in cling film and leave to rest for 30 minutes.
Step 2 of 5:
For the filling, mix all the ingredients together. Then season with pepper and salt.
Step 3 of 5:
Divide the dough into 8 equal portions and roll them out. Portion 12 dollops of filling onto 4 of the dough sheets. Cover the filling with the remaining dough and brush the dough with lightly whisked egg white. Carefully press out the air around the filling and press the dough down in the gaps. Then cut or trim out the shaped ravioli.
Step 4 of 5:
Cook the finished ravioli in boiling salted water for about 6 minutes.
Step 5 of 5:
Toss the ravioli in melted butter before Serve.
TIP: Wild broccoli goes very well with the ravioli.
