Herb Ravioli

Ingredients

• 400 g flour
• 3 eggs
• 1 pinch salt
• 300 g cream cheese
• 2 Eggs
• 2 slices white bread
• 0.5 bunch Basil
• 0.5 bunch Parsley
• 3 tbsp freshly grated Parmesan
• salt (pepper; nutmeg)
• 70 g parmesan (shaved)
• pesto (with pine nuts)
• 1 bundle basil (leaves)
• 2 tbsp pine nuts (fat-free toasted)
• 4 Garlic cloves
• 2 tsp sea salt
• 40 g Parmesan
• 40 g young pecorino
• 150 ml best olive oil
• pepper (from the mill)

Instructions

1. 1.

   Put flour, eggs and salt in a bowl and knead into a smooth dough.

2. 2.

   Mix cream cheese with grated white bread together with the eggs, chopped herbs and spices.

3. 3.

   Roll the dough thin on a floured work surface and cut into two halves.

4. 4.

   Place small mounds of filling about 4 cm apart on one half of the dough. Cover with the other half, cut into small squares with a dough cutter and press the edges. Cook portions in plenty of salted water for about 4 minutes, warm pesto in a large pan, swirl in the ravioli and serve sprinkled with shaved parmesan.

5. 5.

   Blend basil, pine nuts, garlic, salt and cheese with an immersion blender, gradually adding oil, seasoning with pepper.