1 h 30 min
Add flour, eggs, water, salt and olive oil to a bowl. First, roughly mix with a fork, then knead with damp hands for about 5-10 minutes to form a smooth dough. The dough should be slightly sticky and not too dry. Adjust the consistency accordingly. Then wrap the dough in plastic wrap and allow to rest for 30 minutes in the refrigerator.
Take the ravioli dough out of the refrigerator and cut it in half. Roll each half out as thin as possible on a floured work surface, if you have a pasta machine you can use that as well. Mark with a small glass or ravioli cutter lightly where you will cut out your ravioli. Now Mix the Frischköase with the Rapunzel jo. bread spread until smooth and place 1/2 teaspoon of the filling in the middle of each marked circle. Wet each circle with a bit of water or egg white. Then place the second half of the dough on top and try to squeeze out all the air around the filling. Now cut the ravioli with the glass or cutter.
Bring water in a large pot to a boil and salt. Add the ravioli and wait until they float, then boil for another 3 -4 minutes and drain.
Meanwhile in a large skillet, heat 2 tablespoons olive oil on medium heat. Add chopped sun-dried tomatoes, chopped artichokes, and capers and cook for 2 minutes. Add the Rapunzel jo. bread spread and water to create a creamy sauce. Finally, toss the ravioli in the vegetable sauce, serve with basil leaves and grated Parmesan cheese.
- 100 g cream cheese
- 3 tbs Rapunzel jo. bread spread tomato-pepper
- 2 tbs Rapunzel olive oil, extra virgin
- 2 tbs Rapunzel jo. bread spread tomato-pepper
- 50 g Rapunzel dried tomatoes in olive oil
- 80 g Rapunzel Artichoke hearts in olive oil
- 1 tbs Rapunzel capers in olive oil
- 1 tbs Rapunzel olive oil, extra virgin
- 100 ml water
- parmesan cheese, shredded
- basil leaves for garnish
- pepper to taste