Dough parcels with cream cheese leek filling

Ingredients

• 300 g flour
• 1 egg
• 0.5 tsp Salt
• 1 leek stalk
• 1 Carrot
• 40 g Butter
• Salt
• pepper (from the mill)
• nutmeg
• 200 g goat cream cheese
• 1 egg yolk
• 1 tbsp mint
• 30 g olives
• 50 g Parmesan

Instructions

1. 1.

   Sift the flour onto a work surface, make a well in the middle, add the egg and salt, beat the egg and mix everything with the flour. Combine flour, egg and 3–4 tbsp water, starting from the center and working outward until an elastic dough forms. Cover with a kitchen towel and let rest for 15 minutes.

2. 2.

   Clean the leek stalks, halve them and wash. Peel the carrot and cut both into small cubes with the leek.

3. 3.

   Melt butter in a pan and cook the vegetables until just tender. Season with salt, pepper and nutmeg, strain into a sieve and drain over a bowl.

4. 4.

   Whisk goat cheese and egg yolk together, fold in the drained vegetable mixture, mint, olives and parmesan, and let it rest for at least 30 minutes.

5. 5.

   Roll out the pasta dough thinly and cut squares about 5 × 8 cm or use a cutter to make rounds.

6. 6.

   Place a spoonful of filling on each dough square, leaving a border, fold over and press firmly. Bring salted water to a boil and cook the ravioli in batches for 5 minutes. Remove with a slotted spoon and drain well. Serve hot on plates.