Buckwheat Ravioli with Cream

Preparation Time: 30 minutes
Cooking Time: 25 minutes
Difficulty: 3
Spiciness: 0
Number of Servings: 4

Surprise your family or guests and prepare buckwheat ravioli, which can be served as a main dish or a side.

Pour buckwheat flour into a bowl and add 2 dl of boiling water. Add sour cream and salt, then mix with a spoon or whisk until all the flour is moistened. If needed, add a bit more boiling water. Transfer the dough to a floured surface and knead until it becomes smooth and elastic. You can also use an electric mixer with dough hooks. Shape the buckwheat dough into a ball and roll it out on a floured surface to the thickness of a finger. Cut out larger circles with a diameter of 10 cm.
Crumble the cottage cheese with a fork, season with salt, and mix well. Place about 2 tablespoons of cottage cheese in the center of each circle. Fold the circle into a half-moon shape and press the edges together firmly to prevent the filling from escaping during cooking. Use a fork to create a pattern along the edges of the dough.
Place a pot with a liter of salted water on the stove and wait for it to boil. Then, add the buckwheat ravioli to the boiling water and cook them over medium heat for 20 minutes.
While the ravioli are cooking, prepare the breadcrumbs. Melt the butter in a pan, reduce the heat, and add the breadcrumbs. Fry them over medium heat for 2 minutes, stirring constantly, then set aside for later. Mix the sour cream with yogurt thoroughly. Wash the parsley, shake off excess water, and finely chop it.
Drain the cooked ravioli, arrange them on plates, sprinkle with breadcrumbs, and drizzle with sour cream. Top with chopped parsley and serve.