A great pasta dish for any occasion:
Prepare the ingredients with the flour and a hand mixer to a smooth dough, maybe add a tiny bit more oil or water.
Then wrap in plastic wrap and let rest for 30 minutes – not in the refrigerator! Roll out the dough with a pasta machine, place the dough sheets on a floured work surface.
For the filling, mix the ricotta with the chopped ingredients, sauté the garlic cloves in olive oil beforehand and then add to the filling form.
Spread the filling evenly on the dough sheets and cut about 10 x 10 cm raviolis into small pieces with an edge roller. On top of this, place another rolled out sheet of dough – roll the ravioli repeatedly – press the filling on. Then make in lightly boiling salted water for 5 to 7 min.
Serve the finished ravioli with strongly boiled chicken soup and fresh Parmesan cheese.
Great work saving brings an edge roller (Dm 7, – to 12, -) and a hand-operated pasta machine (40, – to 100, -) in each case after equipment.
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