Ravioli with Tomatoes and Olives

Instructions

1. • 125 g wheat flour
   • 125 g semolina
   • 2 eggs
   • 1 tbsp olive oil
   • salt

   Knead the two types of flour, the eggs, olive oil and salt vigorously for about 10 minutes to form a dough. Cover and leave to rest in the fridge for 20-30 minutes.

2. • 100 g dried tomatoes
   • 1 tbsp capers
   • ½ branch rosemary
   • 2 tbsps olive oil
   • 250 g ricotta
   • salt
   • pepper

   Chop the dried tomatoes, capers and rosemary very finely. Put them in a bowl, add the olive oil and ricotta and season with salt and pepper.

3. • salt

   Bring a pot of water to the boil and salt it. Meanwhile, roll out the dough very thinly with a rolling pin and cut out circles with a diameter of 5 to 10 cm. Then fill them with 1 tsp of ricotta cream, fold them over and press down the edges. Then boil them in water for about 4 to 5 minutes.

4. • 10 cherry tomatoes
   • 1 tbsp olive
   • 1 tbsp olive oil
   • ½ branch rosemary

   Bring a pot of water to the boil and salt it. Meanwhile, roll out the dough very thinly with a rolling pin and cut out circles with a diameter of 5 to 10 cm. Then fill them with 1 tsp of ricotta cream, fold them over and press down the edges. Then boil them in water for about 4 to 5 minutes.

   
    

5. • 50 g parmesan (ground)

   Add the finished ravioli, toss together with some pasta water until creamy and finish with Parmesan.

Happy cooking and Mahlzeit!