Ravioli of peppers and cep
Ingredients
- 30 g dried cep
- 300 g wheat flour
- 2 eggs
- 1 clove of garlic
- 1 red and 1 orange pepper
- 2 small courgettes
- 4 tablespoons pine kernels
- 3 tablespoons olive oil
- 1 teaspoon chopped thyme
- Salt and pepper
- 150 g quark
- Flour for the workspace
- 1 egg white to smear
- 50 g butter
Description / preparation
Ravioli dough:
Grind the cep and put it with some flour and salt on your workspace. Press a bowl in it, so a hole arises. Fill the hole with the eggs and 5 to 6 tablespoons of water. Stir with your fingers and a bit of flour carefully through the mixture. Knead it with your hands till it is a smooth dough. Form the dough into a ball, wrap it in foil and let it rest for 30 minutes in the fridge.
Stuffing:
Peel and pound the cloves of garlic. Wash the peppers, halve them and remove the seeds. Slice the peppers in strips. Wash the courgettes and slice them in pieces. Roast the pine kernels in a pan without any oil. Use another pan to heat the oil in and let the garlic stew. Add the vegetables and stir while it stews. Add the thyme, salt and pepper. Remove your pan from the heat and let the mixture cool. Than, mix it with the ricotta and halve of the pine kernels.
Ravioli:
Slice your flour ball into halve and roll it with a pasta machine or rolling pin. Use a tablespoon to put little pile of stuffing onto a pasteboard. Cover the edges with egg white and put a second pasteboard over it. Slice with dough gear between the stuffed ravioli and press the edges solid.
Bring water with salt to a boil and let the ravioli cook until the ravioli comes to the surface. When the ravioli is cooked, get it out with a skimmer. Revolve the pepper strips in hot butter and divide the remaining pine kernels over the ravioli.
Ravioli dough:
Grind the cep and put it with some flour and salt on your workspace. Press a bowl in it, so a hole arises. Fill the hole with the eggs and 5 to 6 tablespoons of water. Stir with your fingers and a bit of flour carefully through the mixture. Knead it with your hands till it is a smooth dough. Form the dough into a ball, wrap it in foil and let it rest for 30 minutes in the fridge.
Stuffing:
Peel and pound the cloves of garlic. Wash the peppers, halve them and remove the seeds. Slice the peppers in strips. Wash the courgettes and slice them in pieces. Roast the pine kernels in a pan without any oil. Use another pan to heat the oil in and let the garlic stew. Add the vegetables and stir while it stews. Add the thyme, salt and pepper. Remove your pan from the heat and let the mixture cool. Than, mix it with the ricotta and halve of the pine kernels.
Ravioli:
Slice your flour ball into halve and roll it with a pasta machine or rolling pin. Use a tablespoon to put little pile of stuffing onto a pasteboard. Cover the edges with egg white and put a second pasteboard over it. Slice with dough gear between the stuffed ravioli and press the edges solid.
Bring water with salt to a boil and let the ravioli cook until the ravioli comes to the surface. When the ravioli is cooked, get it out with a skimmer. Revolve the pepper strips in hot butter and divide the remaining pine kernels over the ravioli.
