Cheese Ravioli on Spiced Tomato Compote

For the dough, knead flour, eggs, 1 pinch of salt and nutmeg to a smooth dough (if the dough is too dry, perhaps add very little water), form it into a ball and rest in the refrigerator for 1 hour, wrapped in cling film. Remove the rind from the cheese and then spread it through a hair sieve. Mix the cheese with the bread crumbs and season it strongly with salt and freshly ground pepper.

Roll out the pasta dough thinly and brush with egg yolk, then cut the dough sheet in half, place cheese mounds on one half. Place a chervil leaf on each and cover with the second half of the dough, press well until smooth and cut out the ravioli with a cookie cutter.

Cut the tomatoes at the stem, blanch them briefly in hot water, take them out, remove the skin, quarter them, remove the seeds and cut them into fine cubes. Remove the skin from the shallots and garlic and chop finely. In a saucepan with 3 tbsp olive oil, sauté the shallots and one clove of chopped garlic until translucent, add the diced tomatoes and white wine and simmer the liquid. Season with salt, pepper and cayenne pepper.

For the pistou sauce, cut the stems of the beef tomatoes, blanch them briefly in hot water, take them out, remove the skin, quarter them, remove the seeds and cut them into fine cubes. Squeeze the juice from the lemons.

Put the tomato cubes in a suitable bowl and mix with the juice of one lemon, balsamic vinegar, 100 ml of olive oil and the finely chopped garlic clove.

Related Recipes:

Spinach Dumplings with Tomato Sage MeltCut garlic into coarse slices, rinse spinach leaves, blanch, rinse, squeeze well. Spinach with garlic u... Potato Pizza with Olives and Feta CheeseRinse the potatoes, boil them in salted water, remove the skin while they are still hot and press them through... Asparagus Spears with Goat Cheese and Stuffed TomatoesA delicious recipe for the asparagus season: 1. soak gelatin in cold water for 10 min. Clean chili pepper, cut... Ricotta Crab Tails Ravioli in Mushroom VinaigretteRavioli filling: brush the ricotta through a sieve and add the garlic. Also add the finely diced chili, crab... Sautéed St. Scallops ProvencaleA great zucchini recipe for every taste: Remove the stem of the tomatoes in a wedge shape and cut the skin... Fried Shrimps on Creamed Spinach with Potato RagoutPreparation time approx. 20 min: Rinse spinach well two or three times, pluck off stem and blanch very briefly... Ravioli with TofuFor the dough, lightly beat the eggs with the salt, press a bulge in the flour, pour in the eggs and knead... Cold Cucumber Foam on Tomato Compote – *A great fish recipe to make yourself: (*) Cold cucumber foam on tomato compote with smoked trout. Roughly dice... Savoy Cabbage Pudding with Tomato SauceRemove 15 leaves from the cabbage (use the rest elsewhere). Cut leaves in half along the thick leaf vein... Stuffed Swabian RavioliFor the dough, mix the flour with eggs and salt and add enough water to make a firm, smooth dough. Let the...