The dough I was kneading in the bread maker. I love dense and tight, and his hands knead no longer want. Sifted flour and semolina, add egg, water, salt and definitely some oil-olive is appropriate here. This dough does not need to be adding flour when cutting and rolling, it turns out delicious and is rolled to the transparency as necessary. Mixed dough is put into the package for an hour to Mature.

For the filling, lentils poured a half of Cup of water, brought to boil, removed the foam, and the fire prevarila 5 minutes. Removed from heat tightly covered with a lid and left for 10 minutes. Then squeeze out all the liquid and cool the lentils. Put in a bowl the minced rabbit passed through a small grille. Onion, garlic and parsley finely chopped and warmed in a pan with a spoonful of olive oil a couple of minutes-only for the development of flavor. Posted to the lentils. There also added chopped sun-dried tomatoes and dried Basil. Salt –pepper and Vymetal. The stuffing is ready.

Thinly roll the dough, cut out small circles and put the balls of meat.

Covered the second circles and a well-tingled the edges. Boiled the ravioli in a large pot at minimal boil and threw in a colander.

Abschlie ravioli put it on a plate and sprinkled with grated Parmesan cheese and misted with olive oil. Sprinkled with pink pepper and served to the table. Separately filed the sour cream and tomato sauce.