Green ravioli with lemon and minced meat filling

Ingredients for 4 servings:

• 1 bunch of flat-leaf parsley
• 2 tbsp oil
• Salt
• 400 g flour
• 4 egg yolks
• 3 eggs
• 1 shallot(s)
• 2 g garlic clove(s)
• 300 g minced lamb
• 1 tsp thyme
• pepper
• 50 ml dry white wine
• 1 tsp lemon zest, grated
• 2 tbsp breadcrumbs
• 2 tbsp Parmesan, freshly grated

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

for lamb lovers

Chop 1/2 – 1 bunch of parsley and puree very finely with 1 tbsp of oil and a little salt. Knead the flour, the 4 egg yolks + 1 whole egg, 1/4 tsp of salt, 1 tbsp of water and the parsley puree into a smooth dough, wrap in plastic wrap and let it swell for 30 minutes at room temperature. Brown the minced meat, briefly fry the finely diced shallot and garlic, season with salt, pepper and thyme, deglaze with wine, simmer for 5 minutes, then let cool. Mix the finely chopped remaining parsley with the lemon zest, Parmesan cheese, breadcrumbs and the remaining 2 eggs into the minced meat and season well to taste. Roll out the dough on a well-floured work surface to form two thin sheets!!! Roll out, place 1 teaspoon of the filling on each sheet at intervals of about 3 cm. Moisten the other sheet of dough with water and place on top, pressing the spaces firmly together, and then cut or punch out the ravioli. Leave to dry on a floured kitchen towel for 10 minutes. Then cook gently for 10-12 minutes in a large pot of lightly simmering salted water. Serve the ravioli with melted butter, grated Parmesan cheese, and the remaining herbs.