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Ingredients:


For the dough:
One pound of bread flour
2 eggs
Teaspoon of salt
2 cups of water

For the stuffing:
2 tablespoons oil
2 chopped onions

For the sauce:
300 grams of Mozzarella cheese
1 bottle of yogurt
100 ml goat yogurt

For topping:
A handful of chopped chives


Directions:


Prepare the pasta:
Mix the flour, the eggs, salt and water by hand or using a mixer for a smooth dough. Cover and set aside for half an hour.
Roll the dough with a pasta machine for a wide, thin pasta leaf and cut into large pieces of serving plates (about 3x6 inches)

Prepare the stuffing:
Heat the oil in a frying pan and fry the onion on low heat until it is brown.

Prepare the sauce:
Heat the cheese and the two types of yogurt in a saucepan until the sauce is until warm and even.
Bring water to a boil in a large pot and cook the pasta leaves for 2-3 minutes.
Place a little of the yogurt sauce on the plate, place one pasta leaf over it and place the fried onion over the pasta.
Place on top of another ravioli leaf and decorate with chives



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