Ravioli with cheese

Ingredients

• 75 g of parmesan
• flour - 150 g
• eggs - 2 pcs
• 400 g Adyghe cheese (slightly salted)
• egg - 1 pc
• semolina
• salt
• vegetable oil - 1 tbsp.
• 1 Art. l. green parsley
• salt
• 1 tbsp green basil

Cooking

Step 1

1. Sift flour and semolina, mix, lay out a slide on a work surface. Semolina should be very finely ground. Make a hole at the top of the hill and break the eggs into it. Add salt and oil. 2. Knead the dough by hand for at least 10 minutes, beating it against the table from time to time until it becomes absolutely smooth and elastic. 3. Wrap the dough in cling film and refrigerate for 30 minutes. Ravioli dough loves the cold. It is even recommended to knead it by dipping your hands in cold water. 4. On a floured work surface, roll out the dough into a very thin layer. It is necessary to roll out in small pieces so that the dough does not dry out. 5. Sort the greens, wash, dry and cut. Crumble the cheese with your hands. Mix greens, cheese and egg, salt and mix. 6. Cut out circles with a diameter of 7.5 cm from the rolled dough. Put 3/4 tsp in the middle of each circle. fillings. Brush the edges with water, fold the ravioli into a semicircle and pinch. Cook in boiling salted water for 3-4 minutes.