Ricotta Ravioli

Ingredients

• 400 g flour
• 4 eggs
• 1 pinch salt
• 1 EL olive oil
• 1 bundle basil
• 2 garlic cloves (finely chopped)
• 300 g ricotta
• 1 egg
• 100 g Parmesan (grated)
• Salt
• Cayenne pepper
• 2 EL Butter

Instructions

1. 1.

   Knead flour, 4 eggs, salt and oil into an elastic dough that is not too soft. Wrap in plastic wrap and let rest for 30 minutes.

2. 2.

   Finely chop basil leaves and mix with garlic, ricotta, egg and parmesan. Season with salt and cayenne pepper.

3. 3.

   Roll out the dough on a floured surface or using a pasta machine and cut about 8 cm circles. Place one teaspoon of filling on each circle, fold into half-moons and press edges firmly with a fork. Let dry for about an hour.

4. 4.

   Simmer in salted water for about 5 minutes until they rise to the surface.

5. 5.

   Toss drained ravioli in hot butter and serve immediately.