Strawberry Boursin Ravioli by Lartigianapastificio

Ingredients

• 300g (2 cup) all-purpose flour
• 3 large eggs
• 150g (5 oz) boursin cheese
• 200g (1 cup) fresh strawberries, diced
• 50g (1/4 cup) granulated sugar
• 1 tsp lemon juice

Instructions

1. Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat, cooking for 10 minutes until thickened into a compote; set aside to cool completely.
2. Form a mound with the flour on a clean surface, create a well in the center, and crack the eggs into it until ready to serve.
3. Whisk the eggs with a fork, gradually incorporating the flour until a dough forms, then knead for 8-10 minutes until smooth and elastic.
4. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
5. Roll the dough out into thin sheets using a pasta machine or rolling pin until ready to serve.
6. Place small dollops of Boursin cheese and cooled strawberry compote along one sheet of pasta, cover with a second sheet, and press firmly around the fillings to seal, cutting into individual ravioli until ready to serve.
7. Boil a large pot of salted water and cook the ravioli for 3-4 minutes, or until they float to the surface.