Ravioli with zucchini, arugula and cream cheese

4 servings

90 minutes

Italian ravioli, unlike Russian pelmeni, can have any filling and be, for example, vegetarian, like these. Inside there is mascarpone cream cheese, zucchini and arugula - three typical Italian products, mixed in perfect proportion. You don't need to serve any sauces with these ravioli, just a glass of cold prosecco is enough.

Energy value per serving

• Calories: 713.8
• Proteins: 22.5g
• Fats: 34.9g
• Carbohydrates: 79.6g

Ingredients

• Wheat flour: 390 g
• Zucchini: 500 g
• Mascarpone cheese: 200 g
• Arugula: 20 g
• Egg yolk: 5 pc
• Chicken egg: 1 pc
• Cheese: 70 g
• Salt: to taste

Cooking steps

1. Heap the flour on the table, add salt, make a well in the center, and pour in the beaten yolks. Gently mix the yolks with the flour and knead the dough. If it becomes too stiff, add a little room temperature water.

   Required ingredients:

   • Wheat flour: 390 g
   • Egg yolk: 5 piece
   • Salt:  to taste

2. Knead the dough for ten minutes until it becomes elastic. Then shape it into a ball and tightly wrap it in plastic wrap. Place it in the refrigerator for at least half an hour.

3. Grate one large zucchini on a coarse grater with the skin, place it in a colander, salt it, and set aside for a while, periodically squeezing out the liquid. Chop a handful of arugula. Grate hard cheese.

   Required ingredients:

   • Zucchini: 500 g
   • Arugula: 20 g
   • Cheese: 70 g

4. In a bowl, mix grated zucchini with arugula, grated hard cheese, and mascarpone with a spoon until a uniform, tender but not liquid filling is achieved.

   Required ingredients:

   • Zucchini: 500 g
   • Arugula: 20 g
   • Mascarpone cheese: 200 g
   • Cheese: 70 g

5. Take the dough out of the fridge and roll it out to a thickness of 1.5–2 mm. It's better to do this with a pasta machine, but if you don't have one, either strong male strength or a very heavy rolling pin — for example, marble — will help.

6. Mark circles on the dough with a glass, place a full teaspoon of filling in the center of each circle. Brush the dough around the filling with beaten egg. Cover with another layer of dough and press well to expel all air around the filling.

   Required ingredients:

   • Chicken egg: 1 piece

7. Cut circles with a glass and seal the edges well. Leave the ravioli for about an hour to dry. Then bring water to a boil in a saucepan, add a little salt, and place the ravioli in it. Cook for three to four minutes.

   Required ingredients:

   • Salt:  to taste

8. Transfer the cooked ravioli to warmed plates using a slotted spoon and serve hot, drizzled with melted butter or homemade pesto.