Ravioli mit Broccoli und Gorgonzola

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Knead 300 g flour, 1/2 tsp salt, vinegar, approx. 1/2 tbsp water and 60 g butter in pieces first with a hand mixer, then quickly with your hands to form a smooth dough. Dust with flour, cover and let rest for at least 30 minutes

2. 2

   Clean broccoli, wash it, cut it into florets. Cover and stew in little boiling salted water for about 5 minutes. Drain. Put approx. 300 g aside, dice the rest finely. Dice Gorgonzola as well

3. 3

   Roll out the dough onto some flour to a thickness of about 2 mm. Cut out about 30 circles (10 cm Ø)

4. 4

   Mix the broccoli and gorgonzola cubes. Place approx. 1 teaspoon each on the dough circles. Whisk the egg and brush the edges with it. Fold over the dough. Press the edges firmly together

5. 5

   Cook the pasta in portions in boiling salt water for 7-8 minutes. Lift out, drain and keep warm. Wash and halve the tomatoes. Peel and finely dice onion

6. 6

   Roast the seeds in a pan without fat, remove. Melt 75-100 g butter in the pan. Fry onion, tomatoes and remaining broccoli for 2-3 minutes, season. Wash and finely chop the parsley. Arrange everything with seeds and parsley

7. 7

   Drink: cool white wine

Nutrition Facts

KCAL
730 kcal

CARBS
60 g

FATS
44 g

PROTEINS
18 g