Recipe ravioli with Chabichou du Poitou Sèvre & Belle !
For this recipe, you will need :
Preparation :
Pour the pastry :
- 300 g of flour
- Salt
- 2 tablespoon oil
- 3 eggs
Pour the filling :
- 150 g spinach
- 150 g de Chabichou du Poitou Sèvre & Belle
- Basil
Preparation of the dough:
- In a bowl, add the flour. Make a well and add the eggs and oil.
- Knead until you get a smooth paste. Keep kneading to develop the elasticity of the dough.
- Cover and let the dough rest for 30 minutes to 1 hour.
Preparing the filling:
- In a bowl, use your fingers to mix the spinach with the Chabichou du Poitou Sèvre & Belle.
- Season with salt, pepper and basil.
- Once rested, roll out the dough as thinly as possible.
- Cover it and let it rest for at least 1 hour.
- Using a knife, start tracing the squares on half of the dough, to make it easier to cut the ravioli.
- Garnish with stuffing. Spread egg yolk on the parts that will be welded (edge of the ravioli).
- Fold down the second part of the dough, and using your hands, weld the ravioli tightly around the stuffing.
- Cut the ravioli using a serrated wheel or, failing that, a sharp knife.
- Heat a large volume of salted water, immerse the ravioli in it and cook for about 8 to 10 minutes. Drain the ravioli and serve with the sauce of your choice.
Enjoy your food !