Cheese-Filled Pasta Baked

Ingredients

• 400 g flour
• 4 eggs
• 1 EL olive oil
• Salt
• 2 handfuls fresh herbs (e.g., sage, parsley, basil)
• Salt
• 1 Shallot
• 2 Garlic cloves
• 250 g cream cheese
• 2 EL freshly grated parmesan
• Salt
• pepper (ground)
• nutmeg
• 2 Eggs
• 150 ml whipping cream
• nutmeg
• 150 g mixed cheese (e.g., Gorgonzola, goat cheese, parmesan)
• sage leaf
• pepper (ground)

Instructions

1. 1.

   Knead flour, eggs and oil with 1 tsp salt into a smooth dough. Add water or more flour if needed. Shape into a ball, cover and rest for about 30 minutes.

2. 2.

   For the filling, strip the herbs, blanch briefly in salted water, cool, drain and finely chop. Peel and finely chop shallot and garlic; sauté in hot butter. Mix with herbs, cream cheese and parmesan. Season with salt, pepper and nutmeg.

3. 3.

   Preheat oven to 220°C fan.

4. 4.

   Knead dough again and roll out on a lightly floured surface or using a pasta machine to a thickness of about 1 cm. Place half the dough at intervals of ~4 cm, each with 1 tsp filling, then cover with remaining dough. Press around the filling, cut into square pockets with a pastry cutter. Boil ravioli in simmering salted water for 4-5 minutes. Remove with a slotted spoon and place in a baking dish. Whisk eggs with cream and season with nutmeg. Pour over ravioli, sprinkle with crumbled cheese, top with sage leaves, pepper and bake in the oven for about 10 minutes until golden brown.