For the vegetable ravioli, gently mix all the ingredients for the dough. Gradually knead well with your hands until the dough becomes firm and the eggs are completely mixed with the flour.
Now add the water and knead the dough for about 15-20 minutes until it becomes smooth and, above all, elastic.
If the dough is too dry and hard, add a little more water. Form the dough into a ball and let it rest for at least 15 minutes wrapped in a damp tea towel.
For the filling, prepare the vegetables ready to cook and chop them very finely. Chop the onion and garlic. Steam everything in the butter until soft. Season and let cool.
Roll out the dough in portions on a well-floured surface into large rectangles. Cut out triangles with sides about 9 cm long.
Spread nut-sized heaps of the filling evenly on half of the triangles. Brush the edges with water. Always glue two rectangles together.
Cook ravioli in plenty of salted water until al dente, then layer in a baking dish. Slice the cheese and spread it evenly on top. Bake in a preheated 250 degree oven for 10 minutes.
Arrange the vegetable ravioli and season with freshly ground pepper at the end.
Preparation Tip:
The vegetable ravioli can be filled with any vegetables. Instead of overbaking them, you can also serve them with a cheese sauce.
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