Raviolis aux herbes et aux cèpes

Name: Raviolis aux herbes et aux cèpes (Ravioli filled with herbs and cèpes)
Cuisine: French
Ingredients: salt and ground black pepper; 225 g/8 oz Swiss chard; 225 g/8 oz spinach; 50 g/2 oz parsley, chopped; 100 g/4 oz cepes, chopped; 450 g/1 lb plain flour; 2 eggs; 15 g/½ oz salt; 1 glass water; 50 g/2 oz freshly grated Parmesan cheese; 15 g/½ oz fresh basil leaves, finely chopped; salt and ground black pepper; 4 tablespoons olive oil; 2 cloves garlic, finely chopped; 1 small cèpe; 3 tablespoons olive oil

Ravioli filled with herbs and cèpes

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

For The Pasta Dough

450 g/1 lb plain flour
2 eggs

Europe
France
Provence
Pasta
Vegetarian

Method

To Prepare the Pasta Dough

Sift the flour in a ring on a pastry board or working surface. Combine the other ingredients in the centre of this ring and gradually work in the flour with your fingertips to make a smooth floppy dough. Wrap the dough in cling film or aluminium foil and put it in the refrigerator to rest for 1 hour.