Vegan ravioli hearts

• For the pasta dough:
• 200 grams of flour
• 100 ml of water
• 1 tsp olive oil
• 1/4 teaspoon salt
• For the filling:
• At will (eg Pesto Rosso )

Preparation:

First, mix the flour and salt in a bowl and squeeze a bowl in the middle.

Add water and olive oil in another bowl. Then pour into the hollow to 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 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 work surface.

Cut out hearts.

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

Then moisten the edges of the filled pasta hearts with wet fingers, carefully place the second pasta heart over the filled heart and press the edges slightly.

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

Then remove the ravioli with a skimmer and drain well.

Eat the ravioli either, for example with a " tomato sauce " or fry in some oil or vegan butter until crispy.