Seafood Ravioli

Ingredients

• 150 g wheat whole grain flour
• 150 g wheat flour type 405
• 3 eggs
• 1.5 tbsp olive oil
• Salt
• 125 g herbs (basil, thyme, wild garlic, parsley)
• 2 egg yolks
• 200 g mild mountain cheese
• 100 g crème fraîche
• Pepper
• 200 g mixed ready‑to‑cook seafood (cuttlefish, shrimp)
• 2 tbsp pine nuts
• 50 g butter
• 1 splash white wine
• a pinch saffron powder

Instructions

1. 1.

   Put flour, eggs, oil and a pinch of salt in a bowl and knead well; if the dough is too dry add a little cold water. Wrap the dough in plastic wrap and let it rest 30 minutes.

2. 2.

   Wash herbs, shake off excess water and finely chop. Mix with egg yolks, cheese and crème fraîche until smooth. Season with salt and pepper.

3. 3.

   Roll out the dough thinly and cut circles with a cutter. Place a small amount of filling on each circle, fold into halves and press edges firmly.

4. 4.

   Cook ravioli in boiling salted water for about 5 minutes.

5. 5.

   Wash seafood and roughly chop. Sauté with pine nuts in hot butter for 1–2 minutes. Deglaze with white wine and add saffron. Drain the ravioli, toss briefly, and serve garnished with herbs as desired.