1 handful of mixed herbs (thyme, tarragon, parsley)
1 sheet of pasta dough
1 egg white
2 tbsp of olive oil
Ground black pepper
Fresh basil
25 min
4
easy
Recipe
To make the filling, brown the pine nuts in a frying pan; let cool then chop coarsely. Wash, dry, and coarsely chop the herbs. Mix the pine nuts, herbs, and Saint Agur in a bowl. Season with pepper to taste.
Roll out the pasta dough and cut into rounds with a cookie cutter. Place a spoonful of the mixture in the center of half of therounds, brush the edges of the dough with the egg white, and place a second round of dough on top. Press the edges of the two rounds firmly together to close the ravioli.
Boil the ravioli in water for 3-4 minutes.
Arrange the ravioli on a plate and top with a drizzle of olive oil and chopped basil. For a little more spice, add a sprinkle of dried pepper flakes.
Saint Agur is one of France’s most famous blue cheeses. It combines the rich taste of blue veined cheeses with a unique creamy texture that melts in your mouth.
25 min
4
easy
