For the dough, mix flour and salt. Stir through egg, water and butter, add, combine into a dough. Knead until smooth and pliable. Rest under a hot rinsed baking bowl for half an hour.
For the filling, grind all ingredients in a cutter, or chop kitchen herbs and garlic if necessary, mix with remaining ingredients, season.
Roll out the dough as thinly as possible on a little flour. Spread 1-2 tablespoons of filling evenly at 3 cm intervals on one half of the dough.
Brush the gaps with egg white. Place uncovered dough on top, press dough well into spaces, pressing out air. Cut ravioli with a kitchen knife or pastry wheel. Or shape ravioli with the RAvioli board.
Spread ravioli evenly on the baking sheet covered with parchment paper, brush with butter.
Bake in the middle of the oven heated to 220 °C for 10-15 minutes.
Repeatedly brush the ravioli with butter while they are still hot. Serve warm.
*For 30-35 pieces, apero for 8 people. Instead of an aperitif, serve as an entrée with a leaf salad.
Our tip: It is best to use fresh herbs for extra flavor!
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