Ingredients


Serves 10.

For the dough:
5 eggs
3 Egg yolks
14 oz(400 gr) hard wheat flour
7 oz (200 gr) soft wheat flour
1 tablespoon e. v. olive oil
salt & pepper;
for the filling:

1 lb 1 1/2 oz (500 gr) dry lentils
bouquet garni ( Carrot, Celery, Parsley, Scallion, Majoram, cloves )
5.25oz (150 gr) Grated parmesan cheese
salt & pepper
3 eggs yolks
for the condiment:

15 Cherry Tomatoes
150g (1.5 dl) e. V. Olive oil
Fresh thyme
2 cloves of garlic
salt & pepper

Instructions


Boil the lentils in enough cold water to cover them, with the bouquet garni and no salt until they are cooked (20 minutes )

1. Make a firm consistency pasta, wrap it in film and set aside for 20 minutes
2. Blanch the tomatoes, peel them, remove the seeds and dice them in concassé
3. When the lentils are cooked, drain them and remove the bouquet
4. Gently blend the lentils in the food processor and season with eggs, parmesan, salt and pepper
5. Roll out the dough thinly, using very little flour, as the dough should be a little bit sticky
6. Place small amounts of the filling at regular intervals over half the dough
7. Cover with the top layer of pasta, forcing all the air out from between the layers
8. Firmly close the borders around the filling and cut the ravioli
9. Boil them in a large amount of boiling salted water for about 3 to 5 minutes
10. In a nonstick pan put the tomato concassé, the oil, the peeled garlic, the fresh thyme, salt and pepper
11. Warm everything gently, and as soon as all the flavors meld put the condiment over the warm ravioli.