Junior chef
Utensils
Bowl
Brush
Fork
Knife
Lemon grater
Lemon squeezer
Measuring cup
Pan
Rolling pin
Tablespoon
Teaspoon
Cutting board
Kitchen scales
slotted spoon
pastry wheel
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Pasta dough
Empty the flour into a bowl. Add the eggs, egg yolk and oil, mix, knead for approx. 15 mins. to create a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
Filling
Tear off the basil leaves, set aside 2 tbsp. Finely chop the rest. Grate a little zest from the lemon, squeeze out 2 tbsp of the juice. Mix the ricotta, cheese, chopped basil, lemon zest and 1 tbsp of lemon juice in a bowl, season. /kids>
Ravioli
Beat the egg white with a fork. Spoon 1 tbsp of the filling at equal intervals on one half of the dough. Brush the other half with a little egg white, fold over the filling, press the edges down firmly, pressing out any trapped air.
Separate the ravioli using a knife or pastry wheel.
Press the edges down firmly with a fork.
Sauce
Toast the pine nuts in a frying pan until golden brown. Remove and set aside. Heat the butter in the same pan until it foams and smells slightly nutty, add the reserved basil and 1 tbsp of the lemon juice.
To cook the ravioli
Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain, add to the butter and mix carefully. Plate up the ravioli, scatter the pine nuts on top.
| Tip: | Use two rolls of ready-made pasta dough (approx. 250 g). |
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