Baked Ravioli with Cheese
Ingredients
- For the dough
- 400 grams Pastry flour
- 4 eggs
- 1 Tbsp olive oil
- salt
- For the filling
- 2 handfuls Fresh herbs (such as sage, parsley, and basil)
- salt
- 1 shallot
- 2 garlic cloves
- 250 grams cream cheese
- 2 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
For the dough, mix together pastry flour, eggs and oil with 1 teaspoon salt and knead until smooth and pliable. Add a little more water or flour if necessary. Form the dough into a ball, cover and rest for about 30 minutes.
For the filling, trim the herbs and blanch in salted water. Rinse in cold water, squeeze out excess, and chop finely. Peel the shallot and garlic, and chop finely and sauté in hot butter. Mix with herbs, cream cheese, and Parmesan. Season with salt, pepper and nutmeg.
Preheat a convection oven to 220°C (approximately 425°F).
Knead the dough again, divide in half and roll out very thinly with a pasta machine or on a lightly floured surface with a rolling pin. On the first half of the dough, evenly space spoonfuls of filling about 4 cm (approximately 1 1/2 inch) apart. Place the second half of the dough over the top. Press the dough down around the filling and cut with a pastry cutter into squares. Simmer the ravioli in salted water for 4-5 minutes. Remove from the water with a slotted spoon and place in a baking dish. Beat the eggs with cream and season with nutmeg. Pour over the ravioli and sprinkle with the crumbled cheese, pepper, and sage leaves. Bake until golden brown, about 10 minutes. To serve, spoon onto warmed plates and garnish as desired.
