Pink giant ravioli with broccoli-shallots filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour and semolina. Add 250 ml water, 3 tablespoons of oil and 1 tablespoon of salt. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Shape into a ball, wrap in foil and chill for about 30 minutes. Reduce beetroot juice in a saucepan to approx. 50 ml syrupy, let cool down

2. 2

   Wash the oregano, shake dry and, except for a little garnish, pluck off the leaves and chop finely. Clean, wash and coarsely chop the broccoli and chop it in portions in the universal chopper. Peel shallots and garlic and chop finely. Heat 1 tbsp. oil in a coated pan. Steam broccoli, shallots and garlic for 5-6 minutes while turning, pour into a bowl. Stir in mustard, 3/4 oregano and breadcrumbs, season with salt and pepper

3. 3

   Roll the pasta dough out of the foil, cut off approx. 1/4 of the dough (cover the rest of the dough again and again). Knead beetroot syrup into the dough. Divide dough into thirds, form into flat strands and dust with flour. Dust light-coloured dough with flour as well and roll out gradually with a noodle machine until level 4. Dust the dough with flour from time to time. Finally, turn the dough through the linguine attachment of the pasta machine or cut it into fine strips using a ruler. Put the strips on a flour dusted baking tray

4. 4

   Roll out the pink dough gradually with the pasta machine until you reach level 4. Dust the dough with flour from time to time. Divide the dough sheet into approx. 30 cm long plates. Use a round cookie cutter (approx. 8 cm Ø) to mark circles on a sheet, but do not cut them out. Put approx. 2 tsp. of filling in the middle of the circles and brush a thin layer of water around the filling

5. 5

   Cover 1 dough sheet with 5-6 light-coloured strips lengthwise, press down and turn through the pasta machine again at level 5. Place the dough sheet loosely on the dough sheet with the filling, press it down and cut it out. Knead the dough again and use it as the bottom dough sheet. Process the remaining pasta dough in the same way. Place the finished ravioli on a floured baking tray

6. 6

   Finely puree the tofu, 2 tablespoons of oil and stock, bring to the boil in a large saucepan. Mix the starch with a little water, thicken the simmering stock with it, bring to the boil again. Season with salt, pepper, nutmeg and sugar

7. 7

   Bring plenty of salted water to the boil in a large pot. Simmer the ravioli in it for 6-7 minutes, remove. Take off some pasta water and put aside. Add the ravioli to the sauce and carefully stir it through, diluting it with some of the pasta water if necessary. Arrange the ravioli on plates, sprinkle with oregano and garnish

8. 8

   Tip: Add any remaining filling to the sauce with starch before binding!

Nutrition Facts

KCAL
800 kcal

CARBS
129 g

FATS
20 g

PROTEINS
24 g