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🍽️ Homemade Cheese Ravioli with Crispy Onions

688 kcal · 30 min · 4 servings

Ingredients

• 300 g flour (double-grind)
• 3 eggs
• 1 tbsp olive oil
• 1 tsp salt
• flour (for working)
• 1 egg white
• 100 g ricotta
• 150 g scamorza
• 1 egg yolk
• salt
• freshly ground white pepper
• chili flakes
• 1 large onion
• 2 tbsp flour
• 50 g ghee
• 2 tbsp fresh chives

Instructions

1. 1. Put the flour, eggs, oil, and salt into a bowl.
2. 2. Knead everything into a smooth and elastic dough.
3. 3. Add a little more water or flour if the dough is too dry or sticky.
4. 4. Shape the dough into a ball.
5. 5. Wrap the dough ball in cling film.
6. 6. Let the dough rest for about 30 minutes.
7. 7. Stir the ricotta in a separate bowl until smooth.
8. 8. Grate the Scamorza cheese.
9. 9. Mix the grated cheese and the egg yolk with the ricotta.
10. 10. Season the filling with salt, pepper, and chili.
11. 11. Divide the dough into 3 to 4 equal portions.
12. 12. Knead each portion briefly again.
13. 13. Lightly dust your work surface with flour.
14. 14. Roll out one dough portion to about 3 mm thickness using a rolling pin or pasta machine.
15. 15. Cut out circles from the dough using a round cutter (approx. 7 cm diameter).
16. 16. Place one teaspoon of cheese filling on half of the dough circles.
17. 17. Whisk the egg white.
18. 18. Brush the edges of the filled dough circles with the whisked egg white.
19. 19. Place an empty dough circle on top of each filled circle.
20. 20. Press the edges firmly together to seal the ravioli.
21. 21. Place the finished ravioli on the floured work surface.
22. 22. Repeat the process with the remaining dough and filling.
23. 23. Bring a large pot of salted water to a boil.
24. 24. Peel the onion.
25. 25. Quarter the onion lengthwise.
26. 26. Slice the onion quarters into thin strips.
27. 27. Lightly dust the onion strips with flour.
28. 28. Heat 2 tablespoons of lard in a pan.
29. 29. Fry the onions in the hot lard until crispy and golden brown.
30. 30. Put the ravioli into the boiling salted water.
31. 31. Cook the ravioli over low heat for 3 to 4 minutes.
32. 32. Remove the ravioli as soon as they float to the surface.
33. 33. Remove the crispy onions from the pan and set them aside.
34. 34. Heat the remaining lard in the same pan.
35. 35. Take the cooked ravioli out of the water with a slotted spoon.
36. 36. Toss the ravioli briefly in the hot lard.
37. 37. Sprinkle the ravioli with the crispy onions and fresh chives.
38. 38. Serve the ravioli immediately while warm, either directly in the pan or on plates.

Nutrition per serving

• kcal: 688
• Protein: 26 g · Fett/Fat: 36 g · Carbs: 65 g