Filled Pasta and Herb Oil Sauce
- For the filling
- 4 sprigs parsley
- 2 sprigs rosemary
- 2 sprigs thyme
- 200 grams Ricotta cheese
- 50 grams Crème fraiche
- 50 grams Parmesan
- 1 egg yolk
- freshly ground peppers
Place the ingredients for the dough in a bowl and knead. If the dough is too dry, add a little cold water. Cover the dough and rest about 30 minutes.
Meanwhile, rinse the herbs, shake dry, finely chop the leaves and mix with the ricotta, Parmesan, creme fraiche and the egg yolk. Season with salt, pepper and nutmeg.
Divide the dough in half and roll out into two very large rectangles (either with a rolling pin or a pasta machine). Spoon 2 teaspoons filling about 8 cm apart on one of the dough rectangles. Place the second dough rectangle over the dough with filling and press well in the spaces between. Cut out the ravioli with a pastry wheel and cook in boiling salted water 3-5 minutes until done.
Meanwhile, rinse the parsley, shake dry and finely chop the leaves. Rinse the chile, halve, remove the seeds and finely dice. Peel the garlic, finely chop and sauté along with the parsley and chile in a hot pan with 2 tablespoons of oil for 2-4 minutes. Add the remianing oil.
Arrange the cooked ravioli on a warmed plate and serve drizzled with herb oil.