Tasty ravioli

• Pasta dough
  • 500 g flour
  • ½ Half a teaspoon salt
  • 3 eggs
  • 2 tablespoons oil
  • As much water as necesary

   

• Sauce
  • 1 small tin tuna;n
  • 3 anchovies
  • 100 ml single cream
  • A few parsley leaves
  • Oregano
  • 1 tablespoon butter
  • Salt

   

• Filling
  • 250 g capricho de cabra goat cheese
  • 300 g cottage cheese;n
  • 4 tablespoons chopped parsley
  • 3 egg yolks
  • Salt ande freshly ground black pepper

DOUGH

Place the sieved flour and salt on a flat surface in the form of a crown. Add the eggs and oil. With your fingertips, mix the eggs with the oil and then gradually work in the flour, starting from the outside and working in until it forms a dough. If more liquid is needed to form a dough, add small splashes of water as necessary. The dough should be of a medium consistency. Work it for around 10 minutes, kneading it with the palm of your hands until you have a smooth, elastic dough. Shape it into a bun, cover it with a cloth and leave it to rest for half an hour.

Divide the bun into two or three parts so that you can roll it out more easily Take one of the pieces of dough, shape it into a bun and flatten it firstly with the palm of your hand. Roll out the dough with the rolling pin, always using a little flour so that the dough doesn’t stick. Roll it into a rectangular shape, first rolling from the centre of the dough towards the upper part, rolling out to the edges, until it is very thin (approximately 2mm thick). Turn the dough around and roll out the other half in the same way. Once finished, sprinkle with flour or semolina and cover with a cloth so it doesn’t dry.

Repeat the same process with the rest of the dough.

FILLING

Mix the goat cheese and cottage cheese with a fork until it forms a paste. Add the chopped parsley, egg yolks, some salt and the freshly ground pepper.

We then assemble the ravioli. Place the filling in an icing bag with a smooth nozzle or use a spoon to add the filling. Take one of the strips of dough and brush half of it with egg white. Make small piles of filling, leaving around 5 cm between each one. Cover with the other half of the dough, laying it gently over the filling. Press around the filling with your finger so the dough sticks properly and any air is removed. Cut them with a wheel-type cutter and leave to dry for an hour.

Cooking. Cook them in plenty of boiling water with sea salt. Once they rise to the surface, leave them to cook until they are al dente. This is when they offer some resistance when bitten but the dough is cooked. Remove them with a slotted spoon and place them in a pre-warmed dish.

SAUCE

Place the tuna, anchovies, cream and parsley in a blender and blend. Set aside. Place the butter to melt in a frying pan and add the sauce. Leave it to cook a few minutes and then add the ravioli and a pinch of oregano. Mix gently so they don’t break. Remove from the heat and the ravioli are ready to eat. 

You can add 4 or 5 tablespoons of the cooking water from the ravioli to make the sauce lighter.