Ravioli with vegetables and cheese
4 servings
50 minutes
Ravioli with vegetables and cheese is a classic dish of Italian cuisine, infused with the spirit of home comfort. It originates from deep Italian traditions where pasta is combined with aromatic filling. In this version, the delicate dough is enriched with rich notes of fresh vegetables and two types of cheese — Adyghe and hard cheese, giving the ravioli softness and depth of flavor. A light aroma of nutmeg and fresh basil completes the picture, creating a perfectly balanced dish. These ravioli can be served with a light creamy sauce or olive oil, as well as with vegetable or cheese dressing. They make an excellent treat for both a weekday lunch and a festive table, impressing guests with their refined taste and exquisite aroma.
1
Knead a thick dough from flour, 4 eggs, and salt, roll it into a ball, and let it rest for 30 minutes.
- Wheat flour: 400 g
- Chicken egg: 5 piece
- Salt: to taste
2
Chop the vegetables into small cubes, fry in oil, cover with a lid, and simmer on low heat. Cool down.
- Sweet pepper: 2 pieces
- Parsley root: 1 piece
- Carrot: 1 piece
- Zucchini: 1 piece
3
Chop basil finely, leaving 16 leaves aside. Mash Adyghe cheese (or bryndza), mix with grated hard cheese, yolk, salt, nutmeg, chopped basil, and vegetables.
- Basil: 0.5 bunch
- Adyghe cheese: 300 g
- Hard cheese: 4 tablespoons
- Chicken egg: 5 piece
- Salt: to taste
- Nutmeg: 0.3 teaspoon
4
Roll the dough thinly and cut out 12 circles with a diameter of 12 cm. Place 4 basil leaves on 4 circles, cover each with another circle, roll slightly with a rolling pin, and brush with melted butter. Place the remaining circles on top, add the filling, and pinch the edges of the circles.
- Basil: 0.5 bunch
5
Boil the ravioli in salted boiling water, then serve.
- Salt: to taste