Basil Ricotta Ravioli
- 4 rods sampled pastone
- 3 bund basil
- 1 lemon
- 250g ricotta
- 130g Parmesan
- Roast pine nuts
- Schteekhuus papers
Roosing the pine nuts, carefully and allow to cool.
The basil leaves, washing, drying and finely puree. Then mix along with the abrasion of the lemon, the Ricotta and the Parmesan and season with the spices. Give the cores at the end.
From the pasta dough, cut out circles (best with a glass), give the filling on the middle and the edges moisten with water.
Then fold the circuits and press well.
For the optics, the edge, which was glued together, can also be pressed with a fork.
Leave the ravioli in boiling salted water, about 5-7 minutes and then remove and serve with a foam cellar.
Put something butter about the ravioli after lust and mood.