By Lea Brink
Unique and new tastes.
You will need:
3 cups flour
½ teaspoon salt
¼ cup olive oil
½ cup water
2 finely chopped onions
Salt and pepper to taste
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons brown sugar
2 cups cut ricotta cheese
½ cup chopped pine nuts
Fry the onions in a pan with a bit of olive oil until done. Add the brown sugar, salt, pepper, coriander, cumin and pine nuts. Fry well. Drain all the oil from the onion mixture. Set aside.
Beat the eggs in a mixing bowl with a fork, add water, salt and oil. Add one cup flour and blend with a fork. Repeat with the rest of the flour to form a soft dough.
Roll out the dough on a surface sprinkled with flour. Knead for 10 minutes.
Roll out the dough again with a rolling-pin until about half a centimetre thick. Press out approximately 20 circles with a glass or cookie cutter.
If you have any dough left over, roll out and make more circles, or freeze.
Place a teaspoon of the filling in the centre of each circle, with a piece of ricotta cheese on top. Moisten the edge of the circle and fold it in the shape of a half-moon.
Repeat until all the mixture and circles have been used. Close the sides by pressing with a fork to make a pattern.
Heat water in a saucepan and bring to the boil. Add one teaspoon salt, drop the ravioli into the water carefully and cook for six to eight minutes. Serve with a green salad.