Mediterranean tomato ravioli with basil sauce

Lena from „Mein leckeres Leben“ whips up homemade ravioli for hot summer days:

For the pasta dough:

1. Knead the flour, eggs, olive oil, salt and water into a smooth, elastic dough.
2. Wrap the dough in cling film and leave to rest for about 30 minutes

For the filling:

1. Cut the dried tomatoes into small pieces. Cut the spring onion into fine rings. Mix the ricotta (or curd) with the cream cheese, tomato paste, dried tomatoes, spring onion, egg yolks, Parmesan cheese, breadcrumbs, feta cheese and lemon zest. Season to taste with salt and pepper.

Now fill and shape the ravioli.

1. Knead the pasta dough briefly, divide it in half and roll out both halves of the dough thinly on a lightly floured work surface.
2. Cut out circles from the dough with a glass or round cutter (about 7-8 cm in diameter). Knead the dough scraps together again and roll out.
3. Put a heaped teaspoon of the filling on half of each circle. Brush the edges with egg white. Place one dough circle on top of the filling and press the edges down.
4. Place the finished ravioli on a floured plate or simply leave on the floured work surface until ready to cook.

For the sauce:

1. Finely chop the shallot and garlic clove and sauté in olive oil in a small pan.
2. Add 50 ml white wine (or vegetable stock) and whipping cream and pour in.
   Simmer gently for 2 minutes. Add the basil, salt and pepper and purée or blend the sauce.

Now cook the ravioli

1. Bring plenty of salted water to the boil in a large saucepan. The water should only boil slightly.
2. Cook the ravioli gently for about 4-5 minutes, remove with a skimmer and drain.
3. Heat a little olive oil in a large frying pan and toss the ravioli once in it.
4. Arrange the ravioli on the plates immediately and drizzle with a little basil sauce. Serve with fresh cherry tomatoes and fried green asparagus pieces.