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For the pasta:

  • 300 grams flour
  • 3 eggs
  • 1/2 teaspoon salt


For the sauce:

  • 2 apples
  • 1 small onion
  • 200 grams grated parmesan cheese
  • 40 grams butter
  • ground pepper
  • bunch fresh basil


Today’s recipe features pasta as the protagonist. A source of vitamin E and B, and rich in fibre and carbohydrates, this food will provide us with the energy needed on those days in we which we require an extra boost. We will combine it with apple, offering a fresh and delicious touch to the dish.

To make the ravioli, pour flour over the table, in the shape of a volcano, with the salt and pour in two beaten eggs. With the aid of a fork, slowly mix the ingredients and then knead, by hand, for 10 minutes, until we get a flexible dough.

Let the dough stand, covered, for a minimum of 15 minutes and a maximum of 3 hours, to prevent it from over drying. Then, stretch the dough over a table with flour, divide it into portions of 75 grams each, and stretch it as thin as you can. Then, let is stand for half an hour, with more flour sprinkled on top and covered with a damp cloth.

Cut and shape the discs with a pasta cutter or a sharp knife, and let them rest and dry some more. Cook the ravioli discs in salt water for a few minutes. Then fill them with the essential apple and a little parmesan cheese, using a spoon to help you. You could also add chopped walnuts or pine nuts. Cover each disc with a second disc and seal the borders.

Cook the pasta between 3 and 4 minutes. Drain. Place the butter in a pan, adding and browning the onion when it melts, and then adding the basil leaves and the pasta. Stir for 3 or 4 minutes and serve, sprinkling the rest of the parmesan cheese over the ravioli and garnishing with a basil leaf in each serving.

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