Ravioli with herb cottage cheese and ragù sauce made of olives in oil with root vegetables

Put eggs, flour, salt, egg yolks and olive oil into a blender and mix until you obtain a granular mixture − if necessary add a teaspoon of water. Put the mixture in a bowl and knead it to make the dough. Knead the dough on a floured surface for a few more minutes until it becomes smooth and flexible. Wrap it in foil and allow it to rest for at least 30 minutes.

In the meantime prepare the filling: add the chopped herbs, salt and pepper to the drained Mu Cuisine cottage cheese. To make the ragù sauce finely dice the peeled swede and celery and pit the olives. Briefly fry the vegetables on butter, add the olives, pour over the vegetable stock (or water) and cook until the vegetables are “al dente”. Add butter and olive oil and stir energetically to form an emulsion.

Roll the dough into a thin sheet − feed it multiple times through the largest slot on the pasta machine, then every time you feed the dough through the machine, turn the slot down to the next smallest setting. Roll until the dough is approximately 2 millimetres thick. Then, make circles with a doughnut mould. Put the filling in the centre, moisten the edges with water and fold. The dough can also be used to make tagliatelle or any other type of pasta. Boil the ravioli for 5 minutes in salted water.