Cheese‑Filled Ravioli

Ingredients

• 300 g flour
• 2 Eggs
• 2 tbsp olive oil
• Salt
• 2 tbsp pine nuts (roasted without fat)
• 1 ball mozzarella (small cubes)
• 3 tbsp Parmesan (freshly grated)
• 3 tbsp basil (finely chopped)
• 1 tsp thyme leaves
• 1 tbsp rosemary needles (chopped)
• 4 tbsp olive oil
• Salt
• black pepper (ground)
• 3 red bell peppers (peeled, seeded and cut into large pieces)
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 cup vegetable broth
• Salt
• black pepper (ground)

Instructions

1. 1.

   Blend all ingredients for the herb sauce.

2. 2.

   For the dough mix flour, eggs, 2 tbsp herb sauce, oil, salt, pepper and 3–4 tbsp water; knead into a pasta dough, shape into a ball and let rest covered with a damp cloth for about 30 minutes.

3. 3.

   Mix the herb sauce with Parmesan, mozzarella and pine nuts for the filling.

4. 4.

   Roll out the pasta dough thin on a floured surface, divide into four sheets.

5. 5.

   Place two dough sheets spaced about 3 cm apart, add 1 tsp filling to each, cover with the other sheets, press between fillings firmly, and cut with a pastry cutter.

6. 6.

   Boil plenty of salted water and cook the ravioli for about 5 minutes; remove and drain.

7. 7.

   For the bell pepper sauce sauté pepper cubes in hot oil, squeeze in garlic, let soften slightly, add broth, season with salt and pepper, simmer for about 5 minutes, then blend until smooth.

8. 8.

   Serve the ravioli with the bell pepper sauce.