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Baked ravioli
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 266
  • Fat about 9g
  • Carbohydrates about 33g
  • Protein about 13g
This is needed
This is needed for 420 g
  • 75 g ricotta
  • 60 g chorizo, in slices, finely chopped
  • a little pepper
  • 0.25 tsp salt
  • 1 egg, beaten
  • 2 rolls of pasta dough (250 g)
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And that's how it's done
And that's how it's done
Mix the ricotta and chorizo, season.
Roll out the pasta dough, cut out 40 pieces of dough using a cutter of your choice. Place a walnut-sized portion of filling in the centre of half of the pieces of dough, brush the edges with egg. Place the remaining pieces of dough neatly on top, press the edges down firmly, pressing out any trapped air. Brush with the remaining egg. Transfer the ravioli to a baking tray lined with baking paper.
To bake
Approx. 10 mins. in the upper half of an oven preheated to 220°C. Remove from the oven, serve lukewarm.

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