Cherry ravioli

Method

Calories: 384

1. Combine the sifted flour, salt, sugar, egg whites, milk and water. Knead well, wrap the dough in plastic wrap and let rest for about a half hour.
2. Thaw the cherries, drain the sauce and add the sugar and semolina.
3. Roll out the pasta to 2 mm thick. Cut into 5cm circles and sprinkle with flour.
4. Put a teaspoon of filling in the centre of each circle. Close the circle and pinch the edges to make a crescent.
5. Insert the paddle in the bowl.
6. Put 2 litres of water in the bowl and add salt. Close the lid, select the POT function, select power level 4, set 25 min and press the program start/stop button.
7. As soon as the water starts boiling (15-20 min), add the ravioli and cook for 5-10 min depending on the thickness of the pasta.
8. Drain the ravioli and put it a plate, pour the melted butter over it and sprinkle with sugar.
9. Serve hot.