Fresh Ravioli with dried Tomatoes and Buffalo Mozzarella

Ravioli taste best, when homemade! They taste particularly fragrant when stuffed with buffalo mozzarella and dried tomatoes.

Ingredients - serves 2

200g Semolina

50g all-purpose flour

2 Eggs

1 Pinch of salt

Olive Oil

50g dried tomatoes

150g buffalo mozzarella

50g Butter

1 tbsp Semolina for the stuffing

1 tbsp Pine nuts

2 tsp Thyme

Salt, Pepper

A dash of rocket salad

Method

Mix the semolina with the flour. Add eggs, salt and a dash of olive oil and mix well until crumbly. Form the dough to a ball and place on a lightly floured cutting-board. Knead for about 2 minutes until the dough is smooth and elastic. Cover the dough in plastic wrap and let rest for about 30 minutes.

In the meantime, finely chop the dried tomatoes. Drain the mozzarella and chop into small pieces. Mix tomatoes and mozzarella well. Add 1 tbsp Semolina, 1 tsp thyme and season well with salt and pepper.

Cut the dough into halves. Roll out one of the pieces of dough very thinly. Place the filling in portions in a row on the dough using a spoon. Roll out the second half of the dough. Place the dough an top of the filling, using a rolling pin. Press firmly with you fingers, taking care not to entrap any air. Cut the ravioli into squares with a knive and put them onto a floured cutting-board.

Bring plenty of salted water to a boil. Let the ravioli simmer in boiling water for about 10 minutes. As soon as raviolis swim on the surface, remove them with a skimmer.

In the meantime, heat the butter in a large pan. Add the rest of the thyme and mix well. Rinse the ravioli in butter and serve with rocket salad and pine nuts.