Ricotta Tomato Ravioli on Rocket Sauce

(about 45 min):

Flour on a surface form, press a bulge. Add a whole egg and the two yolks, sprinkle semolina on the edge. Add a few drops of olive oil, season with sea salt, pepper and nutmeg, mix well. Now add a little lukewarm water and knead into a smooth dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for about an hour. Peel the tomatoes, remove the seeds and cut into thin slices.

Roll out the dough thinly on a floured surface, cut out circles. Season ricotta with chili flakes and sea salt and place in small heaps on the dough circles. Place a tomato slice on each and brush the edge of the dough with whisked egg-milk mixture (ice cream spread). Overlap the dough and press the edge firmly with a fork. Then place in lightly salted water mold and pull two to three min. Dry on kitchen paper and fry in hot clarified butter with a little olive oil on both sides until golden brown.

Fry onions in hot olive oil until translucent*, dust with flour and pour in milk. Stir until smooth, fill up with vegetable soup, add the finely chopped rocket and season with nutmeg, salt and pepper – refine with whipped cream. Pour the sauce as a mirror in a deep dish, place the ravioli on top and sprinkle with cress.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: If you like to cook with fresh

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