Ravioli with Fennel and Almond Filling, Tomato Sauce, Sheep Feta

Put the flour with the eggs and a pinch of salt in a bowl and knead into an elastic dough, then wrap in cling film and let it rest for at least 30 minutes.

Remove the green from the fennel and set aside for the time being. Quarter the fennel bulb, cut out the stalk and then cut the fennel nicely into small cubes. Bring the fennel cubes together with the garlic and the vegetable stock to a boil and simmer for 5 minutes over medium heat and then place in a tall container and let cool down a little.

Roast the almond flakes in a pan without fat and then add to the fennel and let cool again for a few minutes. Now add the fennel greens and puree everything fine. Then put everything in a bowl, stir in the egg and breadcrumbs and season with salt, pepper and lime juice.

Heat some olive oil in a saucepan and sweat the shallot and garlic in it, add the sugar and let it caramelize. Then add the tomato paste and roast a little and then deglaze with the orange juice and the pureed tomatoes, add the rosemary, the vanilla pod and the curry herb.

Now season a little with salt, pepper and Espelette pepper and bring to the boil once, then turn the stove on to the lowest setting and let it simmer gently for at least 2 hours. Of course, longer is better, but it should be 2 hours. I like to skip such a sauce the day before.

Just before serving, remove the rosemary, vanilla pod and curry herb and season to taste again. Add the orange zest and possibly a few basil leaves.

Roll out the ravioli dough very thinly with the pasta machine, mine should be able to read a newspaper easily through the dough. Then place the pasta plates on a floured board (I always use rice flour with this because it has no gluten - sticky protein - and prevents the ravioli from sticking together).

Now cut out circles with a circular cookie cutter and place some of the filling in the middle of the circles with a teaspoon, fold the circles into a semicircle and press the edges with fork prongs. Then cook the raviolie in sufficiently salted water until al dente.

Crumble the sheep feta. Lift the ravioli out of the water with a slotted spoon and drain well and serve on a plate or in a bowl, pour some of the tomato sauce over it and sprinkle with the sheep feta.