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Ravioli with Salsiccia filling
45—60 Min
These homemade ravioli send the right message: "You are important to me! I'm glad you're here!" On special occasions, it can be something very special. The Italian classic is filled with spicy salsiccia. The Kotányi herbs of Tuscan style provide additional Mediterranean flavours.
Ingredients 4 Portions
For the pasta dough
- 400 gflour, grippy
- 100 gFlour, smooth
- 2 Egg yolks
- 2 eggs, medium-sized
- 13 gOlive oil
- 25 g Water
For the salsiccia-filling
- 200 gSalsiccia
- 100 gCream cheese
- 1 tspTomato paste
- 3 tblspFinely grated parmesan
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
- 1 tblspTuscan Herbs
- 1 pinchGarlic Granules
- Egg for brushing
Preparation
- 1
Knead the flour, egg yolk, eggs, olive oil and water into a smooth dough. Wrap in cling film and let rest for at least 30 minutes.
- 2
Salt and pepper the salsiccia and fry in a pan. Drain in a sieve and let cool. Then mix with cream cheese, tomato paste, parmesan, garlic, and herbs and season to taste.
- 3
Roll out the pasta dough into thin strips. Then place the salsiccia filling in small piles on the dough. Then brush the edges of the dough with egg, place a sheet of pasta on top and press it down.
Hint:
It's easiest with the pasta machine on level 3.
- 4
Cut out round circles with a cookie cutter. In the next step, press the edges together with a fork.
- 5
Bring salted water to a boil and let the ravioli cook for 5–6 minutes. Finally, the ravioli can be tossed in melted butter.
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