• Ravioli mit Ricotta, das Rezept mit Käse von Christian Kuchler
  • Käserezept, Ravioli mit Ricotta Füllung

Ravioli with ricotta

Molto bene! No need to travel all the way to Italy for delicious ravioli! With this ravioli recipe created by Christian Kuchler, refined with ricotta and «Der edle Maxx 365» cheese, the whole family will be praising your culinary skills.

Christian Kuchler Christian Kuchler

ingredients

serves 8

Ravioli dough
330
g
white flour
100
g
semolina
1
egg
1
tbsp.
water
300
ml
olive oil
2
egg yolks
Filling
300
g
flat-leaf parsley, picked and washed
200
g
basil, picked and washed
250
g
Galbani ricotta, drained
125
g
“Der edle Maxx 365”, finely grated
salt, pepper, nutmeg
2
tbsp.
olive oil
100
ml
cream

Method

 

Ravioli dough:

Mix the egg with the water and olive oil. Next, knead to form a dough with flour, semolina, and egg yolk.

Leave the dough in the fridge for an hour to rest.

 

Filling:

Sauté the parsley and basil in a pan with the olive oil. Then place in the freezer immediately to chill.

As soon as the herbs have cooled, chop them finely with a knife or press through a mincer.

Squeeze the moisture from the chopped herbs using a cloth and then mix with ricotta and “Der edle Maxx 365” cheese.

Season the filling with salt, pepper, and nutmeg and place into a piping bag.

 

Fill the ravioli:

Roll out the ravioli dough very thinly. If possible, lay it over a ravioli board.

Cover the dough with the filling and brush the edges with the egg yolk.

Blanch the ravioli in salted, boiling water for two minutes.

Remove the ravioli from the water and place in a dish. Drizzle over a little cream and grate over “Der edle Maxx 365” cheese.

Next, place on the middle shelf of the oven and grill at 250°C until it is done. 

 

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Cheese types used

  • Der edle Maxx 365