Ravioli with balsamic shallots

Name: Ravioli with balsamic shallots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Flour; 3 Eggs (size M); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 300 g Shallots; 1-2 TABLESPOONS Sugar; 400 ml dry red wine; 5-6 Tbsp dark balsamic vinegar; 100 g Gorgonzola cheese; 150 g Low-fat curd; 100 g Walnut kernels; 2 stem(s) Parsley; 2 stem(s) Thyme; 40 g Breadcrumbs; 1-2 TEASPOONS Walnut oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg yolk (size M); 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Flour
3 Eggs (size M)
3 TABLESPOONS Oil
7-10 Tbsp Salt
300 g Shallots
1-2 TABLESPOONS Sugar
400 ml dry red wine
5-6 Tbsp dark balsamic vinegar
100 g Gorgonzola cheese
150 g Low-fat curd
100 g Walnut kernels
2 stem(s) Parsley
2 stem(s) Thyme
40 g Breadcrumbs
1-2 TEASPOONS Walnut oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg yolk (size M)
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Mix the flour, eggs, 2 tablespoons of oil, 2 tablespoons of lukewarm water and 1 teaspoon of salt first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Form the dough into a smooth ball, wrap in foil and chill for approx. 30 minutes
2
Meanwhile peel the shallots and cut them into halves or quarters depending on size. Heat 1 tablespoon of oil in a saucepan and add the shallots. Sprinkle with sugar and stew over medium heat for about 5 minutes until the shallots have taken on colour. Deglaze with red wine and 4 tbsp. balsamic vinegar. Simmer for 12-15 minutes (shallots should still have a slight bite)
3
For the filling, mix gorgonzola and quark in a bowl. Coarsely chop the walnuts and add. Wash the herbs, shake dry and, except for some thyme for garnishing, chop finely and add. Add breadcrumbs and walnut oil. Mix everything together and season to taste with salt and pepper
4
Halve the pasta dough and roll out both halves thinly on a floured work surface (approx. 16 x 40 cm). In a bowl, mix egg yolk with 1 tbsp. water and brush one half of the dough thinly with it. Spread the filling with a tablespoon in 2 rows of 10 blobs each at a distance of 4 cm on the pastry sheet. Carefully place the other half of the dough on top and press down on the edges and the spaces in between. Cut into pieces (approx. 20 pieces) in the middle of the gaps with a wavy pastry wheel
5
Cook the ravioli in boiling salted water for 5-6 minutes. Season shallots to taste with 1-2 tablespoons of balsamic vinegar
6
Place the shallots on 4 plates, drain the ravioli in a sieve and arrange on top. Garnish with thyme