Herb-Filled Ravioli

Ingredients

• 400 g flour (double‑grade)
• 4 eggs
• 1 tbsp Olive Oil
• 1 tsp salt
• flour for dusting
• 1 Egg white
• 2 handfuls fresh herbs (e.g., sage, parsley, basil)
• 1 Shallot
• 2 Garlic cloves
• 1 tbsp butter
• 300 g cream cheese
• 1 egg yolk
• 0.5 tsp orange zest (unprocessed)
• 2 tbsp freshly grated Parmesan
• Salt
• black pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Knead the flour, eggs, olive oil and salt into a smooth, supple dough. Add more water or flour if needed. Shape the dough into a ball, wrap in plastic wrap and let rest for about 30 minutes.

2. 2.

   For the filling, finely chop the herbs. Peel and dice the shallot and garlic very finely; sauté them in hot butter until translucent. Let cool, then mix with the herbs, cream cheese, egg yolk, orange zest and Parmesan. Season with salt, pepper and nutmeg.

3. 3.

   Divide the dough into 3–4 pieces and knead each again. Roll out on a lightly floured surface or using a pasta machine to a thickness of about 1 mm. Place dollops (about 1 tsp) of filling every 4 cm on half the dough, brush around with egg white, then lay the remaining dough over it. Press firmly around the filling and cut into square pockets with a pastry cutter or knife.

4. 4.

   Once all ravioli are formed, cook them in simmering salted water for 3–4 minutes until they float to the surface.

5. 5.

   Remove with a slotted spoon and toss in hot butter or sprinkle with grated cheese before serving.