Ravioli à la Genovese

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Knead the flour, 3 eggs, 1/2 teaspoon salt and 1-2 tablespoons water to a smooth dough. Cover the dough and let it rest for about 1 hour. In the meantime clean and wash the carrot and celery. Peel onion and garlic. Press the garlic through a garlic press, dice the rest of the vegetables finely. Heat oil and 10 g butter in a pan and fry the minced meat in it.

2. 2

   Add the vegetables and braise for 2-3 minutes. Stir in tomato paste, season with salt and pepper and remove. Let cool down a little. Wash marjoram and basil, dab dry and chop except for something to garnish. Mix half of the chopped herbs, sausage meat, 2 tablespoons of parmesan, the rest of the egg and breadcrumbs into the chopped mass. The mixture must be smooth but not too moist, possibly add some breadcrumbs. Roll out the pasta dough thinly (approx. 50x48 cm) on a floured work surface and cut in half. Place the filling with a teaspoon on a pasta plate at a distance of 2-3 cm. Brush the spaces in between with a little water and place the second pastry sheet on top. Press the spaces around the filling with a long spoon handle. Using a pastry wheel, roll out 5-6 cm ravioli and cook in portions in plenty of boiling salted water for 5-6 minutes. Melt the remaining butter and add the remaining chopped herbs.

3. 3

   Place the filling with a teaspoon on a pasta plate at a distance of 2-3 cm. Brush the spaces in between with a little water and place the second pastry sheet on top. Press the spaces around the filling with a long spoon handle. Using a pastry wheel, roll out 5-6 cm ravioli and cook in portions in plenty of boiling salted water for 5-6 minutes. Melt the remaining butter and add the remaining chopped herbs. Drain the ravioli, pour hot butter over them and sprinkle with the remaining Parmesan cheese. Serve immediately garnished with herbs. Makes about 32 pieces

Nutrition Facts

KCAL
720 kcal

CARBS
61 g

FATS
37 g

PROTEINS
29 g