RAVIOLI - How to

Ravioli butternut cream and green lentils Topping - coriander, mint and hazelnut pesto

Dough - 250g flour 125ml water 1 big spoon 1/2 olive oil Put the flour in a recipient and pour the water and the olive oil start kneading the dough by the time you get an homogeneous ball knead 2 mins more and stop. Let it sit in the fridge for 30-60min Spread the dough quite thin and then use a glass or a small cup and cut the dough as much as you can and repeat the action until you got no dough left In the middle of it put some filling of your choice

Once you have covered all the cercle with some filling Join edge to edge by pulling towards the outside a little bit before joining. And then press the edges with your finger Repeat as much as you have ravioli

To seal them use the teeth of the fork all around Spread also some flour over them to avoid sticking Cooking - bring to boil some water in a pan, once it is boiling take down the heat a little and put them in the pan. You know they are a cooked once they come up at the surface

The pesto I made is based on coriander, mint, hazelnuts and olive oil