Clear Tomato Soup with Mozzarella Ravioli
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 5 mins |
| Total Time | 13 hrs 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg tomato (s), fully ripe
- tarragon vinegar
- Noilly Prat
- salt and pepper
- 70 grams flour
- 35 g durum wheat semolina
- 1 egg (s)
- 1 egg yolk
- 1 tablespoon milk
- 1 tablespoon oil, neutral
- 4 tablespoon olive oil
- 25 g basil leaves
- 20 g pine nuts
- 65 g mozzarella
- 1 egg (s), for brushing
- 1 tomato (s), pitted, cut into fine strips
- leaves Basil for decoration
- Tomato (s), strips, for decoration
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes, quarter them, remove the stalks and chop them in a blender with a little salt. Let it run through a sieve (covered with a not too close-meshed cloth). Makes about 1 liter of juice. Danger! Juicing takes a good 12 hours, so do it the day before.
- Knead the flour, semolina, egg, egg yolk, milk, oil and a little salt to form a smooth dough, cover and let rest for an hour.
- In the meantime, puree the olive oil, basil leaves, pine nuts and salt in a blender and press through a sieve. Finely dice the mozzarella, season with salt, pepper and mix with the basil paste.
- Roll out the dough into two equally sized sheets 1 mm thick. Place small piles of the filling on a sheet of dough at regular intervals. Brush the gaps with beaten egg, place a second plate on top. Press down the edges and spaces well. Cut out ravioli with a cutter (4 cm diameter) and cook in boiling salted water for about 2 minutes. Pouring off.
- Bring the tomato juice to the boil, season with salt, pepper, vinegar and Noilly Prat.
- Add the ravioli to the soup and decorate with basil and tomato strips.
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