INGREDIENTS
-FOR THE PASTA: 300 g soft wheat flour, 3 whole eggs, 1 tablespoon of extra virgin olive oil, a pinch of salt.
-FOR THE FILLING: gr. 100 lentils, 1 carrot, 1 celery stalk, 1 onion, a glass of tomato sauce, salt.
-FOR THE DRESSING: 10 sage leaves, 1 clove of garlic, 4 tablespoons of extra virgin olive oil (or butter), 4/5 tablespoons of tomato puree.
PROCEDURE
Arrange the flour in a fountain, add the whole eggs, oil and salt in the center. Knead well until the mixture is firm, form a ball and let it rest 30 min. in a bowl covered with a plate (not in the fridge). Wash the lentils and put them in a pan with the chopped vegetables and 500 ml of water. After 20 minutes, add the sauce and salt. Finish cooking until the sauce is dry. Flour the top and roll out the very thin dough with a rolling pin (or machine). Cut out squares of 12 cm on each side, put a teaspoon of filling and close forming triangles. Seal the dough by pressing with the tines of a fork. The chaplaces are obtained by closing the triangle. Prepare the dressing by drying the sage and garlic in oil, after 2 minutes remove the garlic and add the tomato puree, cook for a few minutes. Boil the ravioli in boiling water for 10 minutes, drain gently, so as not to break them, place them gradually in a baking dish, season them and serve warm.