Fine pea soup with ravioli

Name: Fine pea soup with ravioli
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 125 g + some flour; 2 Egg yolk (Gr. M); 7-10 Tbsp salt, pepper, nutmeg; 2 medium-sized onions; 11/2 TBSP. Oil; 125 g mixed mince; 1-2 TABLESPOONS Breadcrumbs; 1 small carrot; 300 g frozen peas; 3-4 Tsp Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

125 g + some flour
2 Egg yolk (Gr. M)
7-10 Tbsp salt, pepper, nutmeg
2 medium-sized onions
11/2 TBSP. Oil
125 g mixed mince
1-2 TABLESPOONS Breadcrumbs
1 small carrot
300 g frozen peas
3-4 Tsp Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp Parsley

Directions

1
Knead 125 g flour, 1 egg yolk, 1-2 tablespoons cold water and 1 pinch of salt until smooth. Cover and chill for about 30 minutes.
2
Peel and finely chop the onions. Sauté half in 1/2 tbsp. hot oil. Fry the minced onions in it until crumbly. Stir in breadcrumbs and 1 egg yolk
3
Roll out the dough thinly on a little flour. Cut out 8-12 circles (approx. 5 cm Ø). Put some chopping mass in the middle of each circle. Fold the dough over it, press the edges firmly. Let it simmer in boiling salted water for about 7 minutes
4
Peel, wash and chop the carrot. Fry with peas and rest of onions in 1 tbsp. hot oil. Stir in about 3/4 l water and stock, bring to the boil. Cover and simmer for about 10 minutes
5
Take out 3 tablespoons of peas and carrots. Mash the rest in the stock. Stir in the cream, season to taste. Serve soup with ravioli and rest of vegetables. Garnish