Cream Cheese Ravioli with Pine Butter

For the cream cheese ravioli, first prepare the pasta dough and let it rest for 30 minutes.For the filling, stir the curd cheese with yolk until foamy, mix in the mascarpone and sheep’s cream cheese.

Blanch the tomatoes, peel, dice, add to the remaining ingredients with Parmesan cheese and spices and mix well.Then put the filling in a cool place.Roll out the pasta dough thinly and cut out jagged circles, put some filling in the middle, brush the edges of the dough with a little water or egg white, fold the ravioli and press together well.Cook the ravioli in lightly boiling salted water for 4-5 minutes and strain. Butter.Arrange the finished cream cheese ravioli on plates, drizzle with the brown butter and sprinkle with toasted pine nuts and Parmesan cheese.

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