Basil Ricotta Ravioli

Ingredients:

– 4 sticks of rolled pasta dough
– 3 bunches of basil
– 1 lemon
– 250g ricotta
– 130g Parmesan
– Roast pine nuts
– Härdöpfel spice
– SchtiekHuus-Pfäffer

The filling:
Roast the pine nuts carefully and let them cool.
Wash, dry and finely puree the basil leaves. Then mix together with the zest of the lemon, the ricotta and the Parmesan and season with the spices. Add the seeds at the very end.

Cut out circles from the pasta dough (preferably with a glass), put the filling in the middle and moisten the edges a little with water.
Then fold the circles together and press them firmly.
For the look, the edge that was glued together can also be pressed in with a fork.

Let the ravioli sit in boiling salted water for about 5-7 minutes and then remove with a foam cellar and serve.

If you like, add a little butter over the ravioli.