23 Grande Rue

18260 Vailly sur Sauldre - France

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Ravioli with parsley salad dressing and goat's cheese

Raviolis à la persillade de chèvre

 

Serves 4 people

300 g flour

4 eggs

6 dessert spoons olive oil

salt, pepper

5 sprigs basil

3 garlic cloves

200 g goat's cheese

2 bouquets parsley

 

preparation 1 hour

standing time 30 mins

cooking time 3 - 4 mins

Prepare the pastry with the flour, 3 eggs, 1 spoonful oil, 2 tsps salt and 1 or 2 spoonfuls water. Knead until a smooth pastry forms without sticking. Cover with a cloth and leave for 30 mins.

Wash and dry the basil, chop a third of it. Peel the garlic and crush a presser. Mix the chopped basil, crushed garlic, cheese and last egg to form the stuffing. Salt and pepper to taste.

Halve the pastry and roll out to form 2 sheets 1 mm thick. Put small balls of stuffing at 5 cm intervals on 1 sheet. Cover with the second sheet of pastry and cut around each ball of stuffing. Press each parcel closed. Boil in a lot of hot salted water.

Mix 300 g hot cream with chives and parsley. Pour over the ravioli and serve hot.

Menus from  17 € to 27 €

 3 rooms at  38,15 €