Ravioli stuffed with cream cheese
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ingredients
2 pcs egg 200 g semolina or plain flour 250 g Ricotta cheese 3 tbsp chives to taste salt, ground black pepper a little butter 150 g g grated hard cheese
procedure
1. Dust a kitchen board with flour or semolina, make a well in the centre and crack the eggs into it. Using a fork, add the flour to the eggs until a dough is formed. Knead it well with your hands, wrap it in cling film and put it in the fridge for about 30 minutes. 2. Remove the dough from the fridge and divide into 4 equal parts. Run each piece of dough through a food processor from the highest stage to stage 4. On the highest setting, punch it down three times, using minimal flour. The dough will stick a little, but it doesn’t cook at all. 3. In a bowl, mix ricotta (or other cream cheese), chives and season the filling with salt and ground black pepper. Pour water into a large pot, add a pinch of salt and bring it to a boil. 4. Meanwhile, place one strip of pastry on a floured board, spooning small dollops of filling on top, further apart. Fold them over the second sheet of pastry and use your fingers to pat them down so that no air is left inside. Then use either the original ravioli cutter or a glass to cut rounds out of the dough. 5. Drop the finished ravioli into boiling water and cook for about 5 minutes. After removing them, do not rinse them with cold water and pour melted butter over them on a plate, season with salt and pepper and sprinkle with grated cheese.
