Ravioli Minstrone
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 egg
- 1 egg yolk
- 1 Tbsp olive oil
- ½ tsp salt
- For the filling
- 200 grams Ricotta cheese
- salt
- freshly ground peppers
- Nutmeg
- 40 grams grated Parmesan
- 1 Tbsp breadcrumbs
- 1 egg
- For the soup
- 1 Fennel bulb
- 2 carrots
- 1 onion
- 2 Tbsps olive oil
- 800 milliliters Vegetable broth
- 200 grams Peas
- 1 Tbsp freshly chopped parsley
- salt
Preparation steps
For the raviolis: Mound flour on work surface, creating a well in the middle. Pour egg, egg yolk, oil and salt into well. Mix to form a solid, smooth dough. Cover with plastic wrap and refrigerate for 1 hour. In the meantime, mix together ricotta, spices, parmesan, breadcrumbs and egg.
Divide the dough in half and roll out thinly on a floured surface. Spoon out 1 teaspoon of filling, about 3-4 cm (approximately 1 3/4 inch) apart onto one-half of the dough. Cover with the second half of dough and press down between mounds of filling. Cut out square raviolis with a pastry wheel. Press the edges firmly together. Cover completed raviolis and set aside.
For the soup: Rinse fennel, cut in half, remove stalk and slice bulb. Peel and slice carrots and onion. Heat oil in a pan and add sliced fennel, carrots and onion. Deglaze with broth. Season with salt and simmer for about 5 minutes. Then, add peas and ravioli and allow to simmer for 6-8 minutes. Add parsley and season with salt. Serve hot.
