Ravioli with mozzarella
4 servings
60 minutes
Ravioli with mozzarella is a classic dish of Italian cuisine that originates from the regions of Emilia-Romagna and Lombardy. These delicate pasta pockets filled with soft cheese and aromatic herbs immerse you in the atmosphere of a warm Italian dinner. The dough made from durum wheat flour becomes elastic and perfectly holds the filling of mozzarella, thyme, and basil. Boiled ravioli are perfected in a cream and pesto sauce, creating a harmony of creamy flavor with refreshing herbal notes. The dish is served hot, garnished with a sprig of thyme for added aroma. Mozzarella ravioli pairs perfectly with white wine or a light tomato sauce. It is not just food — it is part of Italian culinary heritage that embodies comfort and the pleasure of simple yet impeccably balanced flavors.
1
Knead the dough: add eggs, water, and salt to the flour. Leave the dough in a dark place for 45 minutes.
- Durum wheat flour: 500 g
- Chicken egg: 1 piece
- Salt: pinch
- Water: 50 ml
2
Prepare cheese, thyme, and basil; chop them finely and roll into small balls.
- Mozzarella cheese: 125 g
- Basil: 5 g
- Thyme: 1 g
3
Roll out the dough into two thin layers; lay one layer down and sprinkle it with water. Place the filling on it and cover with the second layer.
- Water: 50 ml
4
Cut the ravioli using a mold; boil for 5 minutes. Then place the ravioli in a pan, pour in the cream and pesto sauce. Simmer over medium heat until thick sauce consistency.
- Cream: 200 ml
- Pesto: 50 g
5
Serve decorated with a sprig of thyme!
- Thyme: 1 g
