Alberto`s Round Ravioli in Broth
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 mins |
| Total Time | 34 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g wheat vapor
- 6 egg yolks
- 2 egg (s)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 sausages, (grilled sausages with fine sausage meat)
- 1 onion (s), very finely chopped
- 1 clove garlic, finely chopped
- 1 egg (s)
- 2 tablespoon parmesan, grated
- Pepper, fresh from the mill
- Nutmeg, fresh from the mill
- 1 liter chicken broth or vegetable broth
Print Recipe
Pin Recipe Instructions
- Make a pasta dough with the first 5 ingredients. Roll out the dough very thinly with the pasta machine. Use a serrated punching ring of 4 mm Ø to lightly press on the round serrated pattern on a sheet of dough.
- Crumble the sausage meat with a fork. Fry the onion, meat and garlic in a little fat. Let it cool down and use the food processor with an egg to make a fine paste. Mix in the parmesan and season with pepper and nutmeg.
- Place the sausage meat in the center of the punching pattern. Place a second sheet of dough on top of the first and press it on with the round back of a punching ring of approx. 3 mm Ø so that both doughs stick together. Then punch out the ravioli with the larger ring.
- Cook the ravioli in the broth for 3-4 minutes and serve hot. Sprinkle parmesan on top.
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