Slow-roasted Tomato and Shallot & Chive Whipped Cheese Ravioli

4 pers.
25 min
6 min
2 hr
Slow-roasted Tomato and Shallot & Chive Whipped Cheese Ravioli

Ingredients for :

4 people

Pour la pâte :

250 g Flour
5 Pinches Salt
Olive oil
2 Dessert spoons Olive oil
8 Units Eggs

Pour la farce :

Slow-roasted tomato
50 g Slow-roasted tomatoes
6 Sprigs Chives
Salt, pepper
1 Pinch Salt, pepper

Pour la cuisson :

Vegetable bouillon
1 Unit Vegetable bouillon

Method :

  1. In a food processor mix flour with salt then, while continuing to mix, add egg yolks one at a time and then olive oil. Roll dough into a ball, cover with cling wrap and refrigerate for 2 hours
  2. Prepare filling by mixing slow-roasted tomato cubes with Shallot & Chive Whipped Cheese. Add finely chopped chives.
  3. Roll out ravioli dough with a rolling pin to a thickness of approximately 0.4 cm. Cut 3 cm diameter circles using a pastry cutter. Separate the quantity into two.
  4. Place one tablespoon of filling in the middle of each circle of dough. Moisten edges with a bit of water using a brush. Place a second circle on top to close the ravioli, pressing down to seal the edges. Continue the process for the remaining circles of dough.
  5. In a frying pan, melt butter and sauté ravioli on high heat for 3 minutes. Add vegetable stock and continue cooking for 3 minutes to reduce the juice.
  6. Season to your liking and serve the ravioli immediately!

Paysan Breton tip

You can prepare the dough the day before so that it can rest longer. 

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