John Myers
Ingredients for 8 servings:
- 2 eggs
- 3 egg yolks
- 300 g flour
- 1 tbsp olive oil
- 150 g spinach
- 200 g veal escalope (or pork escalope)
- 150 g ham, cooked
- 100 g Parma ham
- 1 egg(s)
- 6 tbsp Parmesan, freshly grated
- Nutmeg, freshly grated
- salt and pepper
- butter
- Basil, fresh
- Sage, fresh
- Sea salt
- pepper
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Make a smooth pasta dough from eggs, egg yolks, flour, and olive oil. Use the egg whites later to glue the ravioli together. Add a little more flour or water if necessary. I use 100g of flour for every 60g of egg. Wrap in foil and let rest for an hour. During this time, prepare the filling: Wash the spinach and, while dripping wet, let it wilt in a saucepan over low heat, then drain well. Sear the schnitzel in a hot pan with a little oil for one minute on each side, remove from the pan, and let cool. Cut the ham into large pieces, along with the cooled spinach and schnitzel. Chop the ham, spinach, and schnitzel in a food processor or mince. Mix with the freshly grated Parmesan cheese and the egg, and season with salt, pepper, and nutmeg. Roll out the dough and shape into ravioli, letting them dry briefly (about 15 minutes). Cook in boiling salted water for 4-6 minutes, depending on the thickness of the dough. These ravioli taste best tossed in sage or basil butter. Melt the butter in a pan, add the basil or sage leaves, and toss the cooked ravioli in it. Season with sea salt and freshly ground pepper. The ravioli freeze well. To do this, place them individually on a baking sheet lined with parchment paper and place in the freezer. Once frozen, they can be placed in freezer bags. Add them to boiling water while frozen. Cooking time will increase by 1-2 minutes.
Facebook Comments