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🍝 Homemade Ravioli with Creamy Lemon Cheese Sauce

868 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• salt
• 3 eggs
• 2 tbsp olive oil
• 0.5 bunch lemon thyme
• 0.5 bunch parsley
• 0.25 bunch basil
• 0.5 bunch mint
• 4 tbsp pine nuts
• 3 tbsp freshly grated Parmesan
• olive oil
• pepper (from a mill)
• 1 untreated lemon
• 250 ml heavy cream
• 120 g Gorgonzola
• 1 egg yolk
• 2 tbsp chive rings

Instructions

1. 1. Put the flour and a pinch of salt into a bowl.
2. 2. Add the eggs and the oil.
3. 3. Knead everything into a smooth dough.
4. 4. If the dough is too dry, add a little cold water.
5. 5. Shape the dough into a ball.
6. 6. Wrap the ball in cling film.
7. 7. Let the dough rest for 20 minutes.
8. 8. Rinse the herbs under running water.
9. 9. Shake the herbs dry.
10. 10. Finely chop the herb leaves.
11. 11. Heat a pan without fat.
12. 12. Roast the pine nuts until golden brown.
13. 13. Remove the nuts from the pan.
14. 14. Set the roasted nuts aside.
15. 15. Take half of the pine nuts.
16. 16. Put half of the nuts into a blender.
17. 17. Add the Parmesan cheese.
18. 18. Add the chopped herbs.
19. 19. Add 5 tablespoons of olive oil.
20. 20. Puree the mixture in the blender.
21. 21. Season the filling with salt and pepper.
22. 22. Divide the pasta dough into two portions.
23. 23. Dust the work surface with flour.
24. 24. Roll out one portion of dough thinly.
25. 25. Take a teaspoon for the filling.
26. 26. Place small mounds of filling on the dough.
27. 27. Keep a distance of about 4 cm.
28. 28. Place the second sheet of dough on top.
29. 29. Press the spaces between the mounds firmly.
30. 30. Cut small squares with a pastry wheel.
31. 31. Dust the ravioli with flour.
32. 32. Let the ravioli rest briefly.
33. 33. Wash the lemon.
34. 34. Dry the lemon.
35. 35. Grate very fine zest from the peel.
36. 36. Grate the rest of the peel finely.
37. 37. Bring salted water to a boil.
38. 38. Add the lemon juice to the boiling water.
39. 39. Cook the ravioli for about 5 minutes.
40. 40. Put cream and milk into a pot.
41. 41. Add the lemon zest.
42. 42. Heat the mixture.
43. 43. Add the cheese.
44. 44. Let the sauce reduce until creamy.
45. 45. Remove the pot from the heat.
46. 46. Take 1 tablespoon of sauce aside.
47. 47. Whisk the egg yolk with the sauce.
48. 48. Stir the whisked egg yolk into the remaining sauce.
49. 49. Do not boil the sauce again.
50. 50. Season the sauce with salt and pepper.
51. 51. Fold in the chive rolls.
52. 52. Remove the ravioli from the water with a slotted spoon.
53. 53. Distribute the ravioli onto plates.
54. 54. Drizzle the ravioli with the sauce.
55. 55. Garnish with the roasted pine nuts.
56. 56. Garnish with the lemon zest.
57. 57. Serve the dish.

Nutrition per serving

• kcal: 868
• Protein: 27 g · Fett/Fat: 58 g · Carbs: 59 g