Qualité Hérault

For 4

• 12 sheets of ravioli pasta,
• 3 Pélardon cheeses,
• 1/2 onion,
• 50g rocket,
• 1 egg yolk,
• Salt, pepper.

For the stuffing :

1. Blend the cheeses and half onion in the food processor,
2. Add salt and pepper to taste.

PREPARATION :

1. Lay the sheets of pasta on a floured worktop,
2. Brush the edges with egg yolk,
3. Put a knob of stuffing in the middle, fold the pasta and seal the edges,
4. Poach for about 6 minutes in boiling water,
5. Coat with veal juice and serve.