Ravioli with Pak Choi Mince Filling

First, a pasta dough is made. Mix together the flour, salt and durum wheat semolina and place in a pile on the work surface. Make a well and put the eggs in it. Work from the outside in so that it slowly becomes an elastic dough. If necessary, you can work in a little more oil. (You have to knead loooong ...)

Once the dough is ready ... shape it into a ball, wrap it in cling film and put it in the refrigerator for at least 30 minutes.

Wash Pak choi and chop finely. Finely dice the onion. Braise both, deglaze with vegetable stock and simmer.

Now fry the minced meat until it is nice and crumbly. Now add the pak choi, mix well and add a dash of cream. Let it simmer. Season to taste with salt and pepper.

Take the dough out of the cooler and knead well again. Then roll it out very thinly and - if available - cut out circles with the back of the ravioli shaper. If such a part is not there, you can also use a cup or something similar.

Place the dough circle on the ravioli former, put some of the minced pak choi filling on it, moisten the edge with water and fold it shut. Continue in this way until the batter and the filling are all.

If you don't have such a former, put some mass on a circle of dough, rub the edges with a little water, fold the circle and press the edges together with a fork.

Now cook the ravioli in boiling salted water for about 5 minutes.

We grated some Parmesan over it while serving and there was a fresh cucumber salad with it. Buon appetit! 🙂