Tim Mälzer cooks: Handmade ravioli with lemon butter

Name: Tim Mälzer cooks: Handmade ravioli with lemon butter
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 125 g Durum wheat semolina; 75 g Flour; 2 Eggs (size M); 7-10 Tbsp Salt; 2 sheets white gelatine; 80 g young pecorino cheese; 80 g old pecorino cheese; 250 ml Milk; 7-10 Tbsp Pepper; 2 untreated lemons; 200 g frozen broad beans (or 350 g fresh broad beans); 2 TABLESPOONS Sugar; 5 TABLESPOONS dry white wine; 4 Stem(s) Z; 150 g cold butter; 1 Protein for spreading; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

125 g Durum wheat semolina
75 g Flour
2 Eggs (size M)
7-10 Tbsp Salt
2 sheets white gelatine
80 g young pecorino cheese
80 g old pecorino cheese
250 ml Milk
7-10 Tbsp Pepper
2 untreated lemons
200 g frozen broad beans (or 350 g fresh broad beans)
2 TABLESPOONS Sugar
5 TABLESPOONS dry white wine
4 Stem(s) Z
150 g cold butter
1 Protein for spreading
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Put the semolina, flour, eggs and 1 pinch of salt in a bowl. First use the dough hooks of the hand mixer, then work into a smooth dough with your hands. Wrap in foil and let it rest in the fridge for at least 1 hour
2
Soak gelatine in cold water. Grate the pecorino finely, heat the milk and remove from the heat. Stir in cheese, season with salt and pepper. Squeeze the gelatine well and dissolve in the warm cheese mixture. Chill for at least 3 hours
3
Roll out about 1/3 of the pasta dough thinly with the help of a pasta machine. Cut out circles (approx. 7 cm Ø). Place 1 teaspoon of the cheese mixture in the middle of each circle, brush the edges with egg white, fold the pasta taler into a crescent shape and press down well, first with your fingers, then with a fork. Place the finished ravioli on a baking sheet thinly sprinkled with flour. Do the same with the rest of the dough, always wrap the rest of the dough in foil again immediately, as it dries out quickly (makes 60-65 pieces)
4
Wash the lemons, grate them dry and peel the peel of 1/2 lemon thinly with the peeler and cut it into very fine strips (or peel it with the zest ripper). Squeeze the lemons
5
Blanch the broad bean seeds in boiling salted water for about 5 minutes, rinse with cold water and peel. Caramelise the sugar in a pan until golden, deglaze with lemon juice and white wine. Add the stalks of verbena and boil down everything to half its original volume. Remove stalks, stir butter in flakes into the reduction, season with salt. Mix in bean seeds and lemon zests
6
Place ravioli in portions in boiling salted water, reduce heat and leave to stand for approx. 3 minutes. Toss ravioli in warm lemon butter and arrange on plates
7
waiting time approx. 3 hours