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all recipes
Main Dishes
Homemade ravioli
Details
1 h 30 min
30 min
print
Ellen
(BerlinKitchen)
Ingredients
200 g wheat flour
2 eggs
1 tbs lukewarm water
1
Rapunzel Atlantic Meersalz
1 tbs
Rapunzel
ravioli stuffing
100 g cream cheese
3 tbs
Rapunzel jo. bread spread tomato-pepper
sauce:
2 tbs
Rapunzel olive oil, extra virgin
2 tbs
Rapunzel jo. bread spread tomato-pepper
50 g
Rapunzel dried tomatoes in olive oil
80 g
Rapunzel Artichoke hearts in olive oil
1 tbs
Rapunzel capers in olive oil
1 tbs
Rapunzel olive oil, extra virgin
100 ml water
For garnish:
parmesan cheese, shredded
basil leaves for garnish
pepper to taste
Details
1 h 30 min
30 min
print
Ellen
(BerlinKitchen)
Homemade ravioli
Method
Add flour, eggs, water, salt and olive oil to a bowl. First, roughly mix with a fork, then knead with damp hands for about 5-10 minutes to form a smooth dough. The dough should be slightly sticky and not too dry. Adjust the consistency accordingly. Then wrap the dough in plastic wrap and allow to rest for 30 minutes in the refrigerator.
Take the ravioli dough out of the refrigerator and cut it in half. Roll each half out as thin as possible on a floured work surface, if you have a pasta machine you can use that as well. Mark with a small glass or ravioli cutter lightly where you will cut out your ravioli. Now Mix the Frischköase with the Rapunzel jo. bread spread until smooth and place 1/2 teaspoon of the filling in the middle of each marked circle. Wet each circle with a bit of water or egg white. Then place the second half of the dough on top and try to squeeze out all the air around the filling. Now cut the ravioli with the glass or cutter.
Bring water in a large pot to a boil and salt. Add the ravioli and wait until they float, then boil for another 3 -4 minutes and drain.
Meanwhile in a large skillet, heat 2 tablespoons olive oil on medium heat. Add chopped sun-dried tomatoes, chopped artichokes, and capers and cook for 2 minutes. Add the Rapunzel jo. bread spread and water to create a creamy sauce. Finally, toss the ravioli in the vegetable sauce, serve with basil leaves and grated Parmesan cheese.
Homemade ravioli
Ingredients
200 g wheat flour
2 eggs
1 tbs lukewarm water
1
Rapunzel Atlantic Meersalz
1 tbs
Rapunzel
ravioli stuffing
100 g cream cheese
3 tbs
Rapunzel jo. bread spread tomato-pepper
sauce:
2 tbs
Rapunzel olive oil, extra virgin
2 tbs
Rapunzel jo. bread spread tomato-pepper
50 g
Rapunzel dried tomatoes in olive oil
80 g
Rapunzel Artichoke hearts in olive oil
1 tbs
Rapunzel capers in olive oil
1 tbs
Rapunzel olive oil, extra virgin
100 ml water
For garnish:
parmesan cheese, shredded
basil leaves for garnish
pepper to taste
Details
1 h 30 min
30 min
print
Ellen
(BerlinKitchen)
Homemade ravioli
Rapunzel Products
jo. tomato-pepper bread spread
Dried tomatoes in olive oil aromatic-spicy
Artichoke hearts in olive oil
Capers in olive oil
Olive oil extra virgin
Atlantic sea salt fine
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