Mix the egg with the water and olive oil. Next, knead to form a dough with flour, semolina, and egg yolk.
Leave the dough in the fridge for an hour to rest.
Sauté the parsley and basil in a pan with the olive oil. Then place in the freezer immediately to chill.
As soon as the herbs have cooled, chop them finely with a knife or press through a mincer.
Squeeze the moisture from the chopped herbs using a cloth and then mix with ricotta and “Der edle Maxx 365” cheese.
Season the filling with salt, pepper, and nutmeg and place into a piping bag.
Fill the ravioli:
Roll out the ravioli dough very thinly. If possible, lay it over a ravioli board.
Cover the dough with the filling and brush the edges with the egg yolk.
Blanch the ravioli in salted, boiling water for two minutes.
Remove the ravioli from the water and place in a dish. Drizzle over a little cream and grate over “Der edle Maxx 365” cheese.
Next, place on the middle shelf of the oven and grill at 250°C until it is done.
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