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
How it's done
Mix the ricotta and chorizo, season.
Roll out the pasta dough, cut out 40 pieces of dough using a cutter of your choice. Place a walnut-sized portion of filling in the centre of half of the pieces of dough, brush the edges with egg. Place the remaining pieces of dough neatly on top, press the edges down firmly, pressing out any trapped air. Brush with the remaining egg. Transfer the ravioli to a baking tray lined with baking paper.
Approx. 10 mins. in the upper half of an oven preheated to 220°C. Remove from the oven, serve lukewarm.
|Tip:||Sprinkle with 1 tbsp roughly grated parmesan before baking.|
|Tip:||To reduce the amount of left-over dough, cut the dough into squares instead of using a cutter.|
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