Ravioli Stars with Tomato Parmesan Sauce, Cinnamon Croutons and Bacon Chips

Pasta dough:

1. Put the flour on the work surface, make a well in the middle, beat in the eggs, oil, salt and turmeric as well and whisk everything with a fork. Always add some flour from the edge. Do this until the edge of the flour is roughly mixed with the egg. Then continue kneading with your hands. If the mixture is too dry, just lightly moisten one hand with water and continue kneading until the dough is smooth and pliable, but does not stick to the work surface. Do not despair, it can take some effort and time. Wrap the finished dough in cling film and let it rest at room temperature for at least 30 minutes. Longer is also ok

Filling:

1. Pour a little boiling water over the dried cranberries and let them soak. Chop the walnuts very finely in half and finely grind the other half. Put in a pan and lightly toast over a mild heat without adding any fat. But be careful, walnuts burn very quickly due to their own fat content. When they have taken on color, transfer them to a bowl immediately. Drain the cranberies, chop them very finely and add to the walnuts together with the cream cheese. Mix everything well and season with pepper, salt and lemon zest. Hold ready.

Sauce:

1. Peel the onion and garlic, roughly dice. Sweat both in the oil until translucent, sprinkle with the sugar and caramelize lightly. Dust the flour over it, sauté briefly and deglaze immediately with the tomatoes. Half fill the can with water, rinse with it and also pour in. Bring to the boil, stir in the tomato paste, turn the heat down and let it simmer for 2 minutes. Grate the Parmesan. Briefly remove the tomato stock from the stove, purée it finely with a hand blender and then strain it through a sieve. Put the sauce back in the saucepan, add the Parmesan and creme fraîche and let the cheese dissolve while stirring over a mild heat. It is no longer allowed to boil. Test the consistency of the sauce. If it is still too thick, make it thick again with a little water, remove from the stove and have it ready. Just before serving, heat a little again (do not boil).

Croutons and Chips:

1. Cut toast bread into small cubes. Prepare a pan with clarified butter and cinnamon. Place the bacon on a baking sheet lined with baking paper and also keep it ready.

Making the ravioli:

1. Divide the pasta dough into 4 portions and pull each one individually (if available) well floured from level 0 – 5 through the pasta machine. At level 0 = 4 – 5 times, always fold together once after each pulling through and turn so that the closed side is on the left. At level 1 = 3 times and fold up and turn. At levels 3 – 5 only 1 x each. Without a pasta machine, roll out the dough gradually with the rolling pin – as with the machine – fold it up again and again, turn it and slowly get thinner and thinner. Then – according to machine level 5 – roll out the dough in an elongated path if possible – approx. 1.5 mm thin. Do this – with the machine or by hand – with each of the 4 servings.
2. Then spread out the 4 sheets of dough smoothly and on 2 of them – with sufficient distance and in the middle – always place 1 well heaped teaspoon of the filling. When this is distributed, brush the dough around it with water (leftover egg white will also work), place the unfilled sheet loosely over it and gently press it around the fillings. The gaps must be smooth and well pressed. Then place any larger cookie cutter – in this case here a star – on the dough so that the filling is well in the middle and the edge of the dough is sufficient and cannot rise after being cut out. After cutting out, press down the edges a little more.
3. Make all the ravioli and keep them briefly on a lightly floured surface.

Completion:

1. Bring sufficiently well-salted water to the boil in a large saucepan. Preheat the oven to 200 ° O / bottom heat and let the bacon become crispy in it. Keep an eye on something. Heat the clarified butter in the pan, mix with the cinnamon and roast the white bread cubes on all sides until golden brown on not too high a heat.
2. Put the ravioli in the boiling water, bring to the boil again briefly and then turn the heat down a little. When they have risen to the surface, turn off the stove and let them steep in the water for another 2 minutes.
3. Meanwhile, heat the sauce again, take the bacon out of the oven, degrease a little on a paper towel and the croutons too. Then lift the ravioli out of the water, drain well in a colander and arrange everything. Then just let it taste …………. 😉