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🍝 Baked Cheese Ravioli

670 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 4 eggs
• 1 tbsp olive oil
• salt
• 2 handfuls fresh herbs (e.g. sage, parsley, basil)
• salt
• 1 shallot
• 2 garlic cloves
• 250 g cream cheese
• 2 tbsp freshly grated parmesan
• salt
• pepper (from the mill)
• nutmeg
• 2 eggs
• 150 ml whipping cream
• nutmeg
• 150 mixed cheese (e.g. gorgonzola, goat cheese, parmesan)
• sage leaf
• pepper (from the mill)

Instructions

1. 1. Combine flour, eggs, oil, and one teaspoon of salt in a bowl.
2. 2. Knead the ingredients into a smooth and elastic dough.
3. 3. Add a little more flour or water if necessary to achieve the right consistency.
4. 4. Shape the dough into a ball.
5. 5. Let the dough rest covered for about 30 minutes.
6. 6. Pick the herbs off the stems and briefly blanch them in salted water.
7. 7. Shock the herbs with cold water and squeeze them well to remove excess moisture.
8. 8. Finely chop the herbs.
9. 9. Peel the shallot and garlic and chop them finely as well.
10. 10. Sauté the shallot and garlic in hot butter.
11. 11. Mix the sautéed vegetables with the herbs, cream cheese, and Parmesan.
12. 12. Season the filling with salt, pepper, and nutmeg.
13. 13. Preheat the oven to 220 degrees Celsius fan-assisted.
14. 14. Knead the dough one more time briefly.
15. 15. Roll out the dough very thinly using a rolling pin or a pasta machine.
16. 16. Place one teaspoon of filling on one side of the dough at four-centimeter intervals.
17. 17. Cover the filling with the remaining sheet of dough.
18. 18. Press the dough firmly around each portion of filling.
19. 19. Cut the ravioli into square shapes using a pastry wheel.
20. 20. Boil the ravioli in simmering salted water for four to five minutes.
21. 21. Remove the pasta from the water using a slotted spoon.
22. 22. Place the ravioli in a baking dish.
23. 23. Whisk the eggs with the cream.
24. 24. Season the egg and cream mixture with nutmeg.
25. 25. Pour the mixture over the ravioli.

Nutrition per serving

• kcal: 670
• Protein: 27 g · Fett/Fat: 34 g · Carbs: 58 g