Crispy roasted ravioli with creamy tomato filling

Dough:

• 200 g of flour
• 100 ml of water
• 1 tsp olive oil
• 1/4 tsp salt

For the filling:

• tomato sauce

Instructions:

First combine flour and salt in a bowl and form a hollow in the middle.

Mix water and olive oil in another bowl. Then pour it into the hollow of the flour and stir with a fork.

Place the mixture on a floured surface and knead with wet hands to a smooth dough.

Then form a ball out of the dough, wrap it in cling film and let it rest in the fridge for about 1 hour.

In the meantime, prepare the filling or pesto.

Remove the dough from the fridge and roll out thinly with a rolling pin on a floured surface.

Cut ravioli.

Then spread the filling with a teaspoon as a walnut-sized blob in the middle of half the amount of the ravioli .

Then moisten the edges of the stuffed ravioli with wet fingers. Carefully place the second ravioli over the filled ravioli and press the edges.

Bring salted water to a boil in a large pot and cook the ravioli for about 6-8 minutes.

Then remove the ravioli with a skimmer and drain well.