Do you love Italian food? Noodles in all variations? Then do it yourself and don’t worry, it’s easier than baking cakes. I don’t own a kitchen aid, a scale or a pasta machine 😉 . You see, if I can do it, you can do it easily and the best thing is: making your own pasta is faster than you think.
For the pasta dough you need:
- 200 g flour type 405
- 2 eggs
- 1 spoon olive oil
- maybe some water
For the filling you need:
- 250 g Riccotta
- 4 Spoon Pesto
- little salt
Put the flour in a bowl, add the eggs and oil and mix with a fork to make a crumbly dough. The dough must be kneaded thoroughly for 10 minutes. It becomes elastic and shiny and should not stick to the hands. If the dough is too dry, add a little water. If it’s too moist, add a little flour. Let the dough rest for 30 minutes. Cover it, to prevent them from drying out. After the waiting time, the dough can be further processed in portions. Cover the unneeded dough again and again, otherwise it dries out quickly.
In the meantime, you can mix the filling together.
Roll out the dough to two to three millimetres. Using a teaspoon, spread small heaps of the filling over the dough. But only on one half of the dough! Flap the other half over and cut out the individual ravioli. Use the fork to press down the edges.
Cook in boiling salted water for 2 minutes. Serve the ravioli with little pesto and parmesan cheese.
Tips at the end:
- You can vary the filling as you like. With red pesto or pumpkin – you’ll find many recipes on the Internet.
- The pasta dough can also be easily cut into strips or plates for lasagna. If you want to make the noodles for stock, just let them dry on the clothes rack 😉 .