Mampf – Kale, Pee, Apple

Pasta dough:

1. Pile the flour on the work surface and make a well in the middle. Beat the eggs in the hollow, add salt and whisk with a fork. Gradually work in the flour from the edge.
2. As soon as it starts to crumble, knead everything into a smooth dough for 10 minutes. To do this, shape a ball over and over again, plate it, hammer in on the sides and shape it into a new ball. Wrap the dough in cling film and let it rest for 30 minutes at room temperature.

Filling:

1. Blanch the kale in salted water for about 5 minutes, quench in ice water, spin dry and press dry well. Then roughly chop. Sauté the chopped onions in butter until translucent and sauté the kale for about 5 minutes. Season to taste with pepper, salt and mustard.
2. Remove from the heat and puree with the ricotta to a creamy mass. To bind, work in the egg and breadcrumbs with a spoon and set aside.

Pesto:

1. Blanch, quench, squeeze the kale and place in a lightning chopper. Roast the almonds until dry until golden and add to the kale. Add lemon juice, season with pepper and salt and use the blitz chopper with the olive oil to make a velvety pesto.

Chutney:

1. Sauté the onion, mustard seeds and the finely diced chilli in butter, caramelize with the honey, deglaze with the vinegar and reduce slightly. Then add the peeled and diced apples and the pear and let everything boil down until the fruit is still a bit chunky. Refine with a dash of gin and remove from the stove.

Kale Chips:

1. Wash the cabbage, pat dry, remove the stalk and marinate with the olive oil and the fleur de sel. Then spread the leaves one by one on a baking sheet lined with baking paper and let them dry in the oven at 80 to 100 degrees (convection). Put a wooden spoon in the oven door so that the water vapor can escape.

Fill pasta:

1. Roll out the pasta dough very thinly in portions into long sheets of dough, preferably in a pasta machine up to level 6. Then spread the filling in portions on a sheet of dough. Wet the edges of the filling with water with your finger and cover with another sheet of pastry. Then cut out the ravioli with a rolling pin or stamp out with a ravioli stamp.

Pee:

1. Pre-cook the pee in boiling water for 20 minutes. After cooking, free the pee from their skin and toast the filling in the pan with a little butter.

Cooking pasta:

1. Let the ravioli steep in gently simmering water for about 2 minutes, when they rise to the top, they should be ready.

Serving:

1. Arrange pesto, chutney and pee on deep plates, place the ravioli on top and garnish with a kale chip. Possibly add a little fleur de sel on top of the pasta.