Mozzarella-Ravioli

For the dough
300 g wheat flour type 00
200 g durum wheat flour
5 eggs

For the filling
2 balls of mozzarella

Basil pesto
2 bunches basil
1/2 bunch parsley
roasted pine nuts or almond kernels
2 cloves of garlic
a little Parmesan cheese (works well without)
salt, pepper

Finely puree the pesto in a blender and mix with the finely diced mozzarella. Roll out the pasta sheets and place them on a floured ravioli mould. Spread small amounts of the filling on the dough and place a 2nd pasta sheet on top.
Press down lightly and roll the edges with the rolling pin. Cut out the ravioli with a knife or pasta wheel.
Simmer the ravioli in the salted pasta water until they are cooked.

The mozzarella ravioli taste best in vegetable or meat stock. Finish with diced tomatoes and basil strips.

Our tip
The remaining pasta dough can be cut into fine tagliatelle or taglierini and dried.