Artichoke Hearts Ricotta Ravioli

Dough: Mix all ingredients in a baking bowl, knead into a smooth dough. Place under the warm rinsed baking bowl and rest at room temperature for about half an hour.

Filling: Mix everything well, season. Cover and refrigerate.

Form ravioli: Cut the dough into quarters. Roll out to the size of the ravioli template on enough flour, cover well. Loosely cover serrated side of template with a sheet of dough. Spread half of filling evenly over emerging squares with a tsp. Brush dough spaces with a little water. Cover with a dough sheet, pressing out trapped air. Roll over with rolling pin until stencil prongs have penetrated dough. Remove any scraps of dough from the sides. Pat ravioli out of turned template over a kitchen towel. Proceed with remaining dough sheets and filling on the spot.

Olive sauce: heat olive oil in a frying pan. Add remaining ingredients, mix thoroughly, season, get hot, do not make.

Make ravioli: Form the shaped ravioli in boiling salted water, cook 5-7 min. just below boiling point. Remove, drain well.

Serve: Place ravioli on warmed plates, spread sauce evenly over, garnish.

Can be prepared: Ravioli can be prepared a maximum of 2 days in advance. Uncooked on a lot of durum wheat semolina keep well in the refrigerator with the lid closed.

Uncooked ravioli can

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