Ravioli with cream cheese filling
21 min
Total Time
6 min
Cooking Time
15 min
Preperation Time
Ingredients
| Ravioli dough | |
| 400 g | Wheat flour |
| 50 g | Durum wheat semolina |
| 4x | Eggs |
| 1 tsp | salt |
| 2 tbsp | Olive oil |
| 1x | Protein |
| Filling | |
| 200 g | Cream cheese |
| 100 g | grated Parmesan cheese |
| 3 tbsp | mixed herbs |
| 1x | Egg yolk |
| 1 clove of garlic, chopped | |
| 1-2 tbsp | Cream |
| 2 tbsp | butter |
| Salt | |
| Pepper |
Instructions
Step 1 of 5:
Mix all dough ingredients together and knead for 10 minutes. Then wrap the dough in plastic wrap and let it rest for 30 minutes.
Step 2 of 5:
For the filling, mix all 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 fillings onto 4 of the dough sheets. Cover the filling with the remaining dough and brush the dough with lightly beaten egg white. Carefully press out the air around the filling and press the dough together in the spaces between. Then cut 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 serving.
TIP: Wild broccoli goes very well with the ravioli.
