Crispy Roasted Ravioli with Creamy Tomato Filling

First combine flour and salt in a bowl and form a hollow in the middle.

Mix water and olive oil in another bowl. Then pour it into the hollow of the flour and stir with a fork.

Place the mixture on a floured surface and knead with wet hands to a smooth dough.

Then form a ball out of the dough, wrap it in cling film and let it rest in the fridge for about 1 hour.

In the meantime, prepare the filling or pesto.

Remove the dough from the fridge and roll out thinly with a rolling pin on a floured surface.

Cut ravioli.

Then spread the filling with a teaspoon as a walnut-sized blob in the middle of half the amount of the ravioli.

Then moisten the edges of the stuffed ravioli with wet fingers. Carefully place the second ravioli over the filled ravioli and press the edges.

Bring salted water to a boil in a large pot and cook the ravioli for about 6-8 minutes.

Then remove the ravioli with a skimmer and drain well.

Enjoy!

Bake the drained ravioli in a preheated oven at 200°C for 10-15 minutes until crispy