Herb ravioli with garlic-saffron sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix eggs, oil and 1/2 teaspoon salt in a bowl. Add 5 tablespoons of flour and stir until a thin dough is formed. Pour the remaining flour into another bowl, press a depression and pour the liquid dough into the depression.

2. 2

   Knead the flour with the dough hooks of the hand mixer from the centre. Then continue kneading with your hands until you have a smooth, shiny dough. Wrap in foil and let it rest for about 30 minutes.

3. 3

   Meanwhile, peel the garlic and shallot for the sauce. Press the garlic through a garlic press. Chop the shallot finely. Heat the fat in a saucepan. Sauté garlic and shallot until translucent and deglaze with stock and cream.

4. 4

   Add saffron and simmer the sauce for about 5 minutes. Stir in the sauce thickener and bring to the boil again. Season to taste with salt and pepper. Wash the herbs, dab dry and, except for a few stems for garnishing, pluck leaves from the stems.

5. 5

   Roll out the noodle dough in wafer-thin portions (preferably with a noodle machine). Place the sheets of pasta dough in a distance of about 2 cm on half of the pasta dough. Brush the gaps with water and fold the remaining pasta dough over.

6. 6

   Press the dough and use a ruler and dough wheel to make small squares. Bring a large pot of salted water to the boil, add a little oil and cook the herb ravioli for 3-5 minutes. Drain the ravioli on a sieve and rinse with cold water.

7. 7

   Arrange herb ravioli on plates. Pour the sauce over them and serve garnished with a bouquet of herbs.

Nutrition Facts

KCAL
730 kcal

CARBS
84 g

FATS
32 g

PROTEINS
20 g