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🍽️ Homemade Ricotta Ravioli with Dual Salsa

572 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 2 eggs
• 1 egg yolk
• 1 tbsp olive oil
• 0.5 tsp salt
• flour (for working)
• 1 egg white
• 150 g ricotta
• 2 handfuls mixed herbs (e.g. thyme, sage)
• 50 g grated parmesan
• 1 egg yolk
• freshly ground white pepper
• 1 egg white
• 1 large zucchini
• 200 g cocktail tomatoes
• 1 shallot
• 1 clove garlic
• 4 tbsp olive oil
• 300 ml vegetable broth
• salt
• pepper (from the mill)
• 2 tbsp chive rings
• 8 cocktail tomatoes
• 4 thyme sprigs

Instructions

1. 1. Mound the flour onto a clean work surface.
2. 2. Press a well into the center of the flour.
3. 3. Add the eggs, the yolk, the oil, and the salt into the well.
4. 4. Stir the ingredients together with a fork.
5. 5. Knead the mixture by hand into a smooth dough.
6. 6. Add a little cold water or flour if necessary to adjust the consistency.
7. 7. Wrap the dough in plastic wrap.
8. 8. Let the dough rest for about 30 minutes.
9. 9. Stir the ricotta smooth in a bowl.
10. 10. Wash the herbs and pat them dry.
11. 11. Finely chop the herbs.
12. 12. Mix the herbs, the Parmesan, and the yolk into the ricotta.
13. 13. Season the filling with salt and pepper.
14. 14. Dust the work surface with flour.
15. 15. Roll out the dough in portions until thin.
16. 16. Cut out circles with a diameter of about 6 cm.
17. 17. Place one teaspoon of filling on half of the dough circles.
18. 18. Brush the edges of the filled circles with beaten egg white.
19. 19. Place a second dough circle on top of each filled circle.
20. 20. Press the edges firmly together to seal them.
21. 21. Place the finished ravioli on the floured surface.
22. 22. Wash the zucchini and trim the ends.
23. 23. Cut the zucchini into cubes.
24. 24. Wash the tomatoes and cut them into quarters.
25. 25. Peel the shallot and the garlic.
26. 26. Finely dice the shallot and the garlic.
27. 27. Distribute the diced vegetables onto two small pots.
28. 28. Heat two tablespoons of olive oil in each pot.
29. 29. Sauté the vegetables briefly.
30. 30. Add the zucchini cubes to one pot.
31. 31. Add the tomato quarters to the other pot.
32. 32. Deglaze both salsas with 150 milliliters of vegetable broth each.
33. 33. Season the salsas with salt and pepper.
34. 34. Cook the salsas for about 10 minutes.
35. 35. Puree the salsas until smooth.
36. 36. Taste and adjust the seasoning of the salsas.
37. 37. Fill a large pot with water and heat it.
38. 38. Salt the water generously.
39. 39. Cook the ravioli over low heat for about 3 to 4 minutes.
40. 40. Remove the ravioli from the water once they float to the surface.
41. 41. Toss the ravioli briefly in a pan with two tablespoons of olive oil.
42. 42. Sprinkle the chives over the ravioli.
43. 43. Place the finished salsas on pre-warmed plates.
44. 44. Place the ravioli on top of the salsas.
45. 45. Serve the dish immediately.

Nutrition per serving

• kcal: 572
• Protein: 23 g · Fett/Fat: 29 g · Carbs: 55 g