Ravioli with cheese filling

What you need:

For the dough:

150 g flour
some flour to choose? we'll show

50 g semolina

2 pcs. eggs

salt

vegetable oil

For the cheese filling:

400 g Adygei cheese (salted)

1 pcs. egg

1 Art. l. green basil

1 Art. l. parsley

75 g Parmesan

salt

Flour and semolina sift, mix, lay heaped on the working surface. Semolina must be very finely ground. Make the top of the slide groove and break the eggs into it. Add salt and butter.

Knead the dough by hand for at least 10 min., From time to time beating on the table until it is completely smooth and elastic.

Wrap the dough in plastic wrap and refrigerate for 30 minutes. Dough for ravioli loves cold. He even recommended knead, dipping his hands in cold water.

On floured work surface roll out the dough into a very thin layer. It is necessary to roll out small pieces so that the dough does not dry up.

Greens sort, wash, dry and chop. Cheese crumble hands. Mixed greens, cheese, egg, salt and mix well.

Of dough cut circles with a diameter of 7.5 cm. In the middle of each circle to put on 3/4 hr. L. toppings. Lubricate the edge of the water, folded ravioli in a semicircle and zaschipat. Cook in boiling salted water for 3-4 minutes.

Bon Appetite!