Makes 48 pieces
filling
–
1 glass of sun-dried tomatoes in oil (drained 140 g)
2 EL des Tomatenöls
1 tbsp pine nuts, toasted
½ to 1 teaspoon cayenne pepper, harrissa or red curry paste
¼ teaspoon salt
–
Puree with the blender
–
1 Package Building
Raviolibrett
Roll out the pasta dough and roll it out a little wider. Make small raviolis. Filling quantity approx. 1 KL.
to bake
Bake at 180 ° C for approx. 10 minutes until crispy and golden. Arrange on a platter or in a basket. Serve immediately.
Tips
The raviolis can easily be frozen for a month. Freeze loosely directly on the paper of the pasta dough and later put in a freezer bag and close tightly.
–
If there is no ravioli board, roll out the dough a little wider, halve it lengthways, moisten it slightly and spread 12 piles of filling evenly on one long side. Fold the dough together, press it around the filling and cut with a corrugated cutting roller.
Recipe and picture: Martina Mäder
Schönfein.ch
–
–
