Ravioli with Poultry Liver Filling Berlin Style and Sage Butter

Put the flour in a bowl, add the egg, also a pinch of salt and knead everything into an elastic dough. If the egg does not give off enough moisture, you add water in sips. Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.

Peel and core half of the apple and cut into small cubes. Roughly dice the onions. Heat a little butter in a pan, add a little oil if necessary. And fry the liver in it on all sides for about 4 minutes, then free the middle and add the onions and the apple and continue to fry everything for another 5 minutes, turning.

Then remove the pan from the heat and let it cool down a little. In the meantime, soak the gelatine in cold water. When the liver has cooled down a bit, put everything together in a tall vessel, add the cream and the squeezed gelatine and puree everything fine with the hand blender.

Put the mixture in a bowl and stir in the breadcrumbs and season well with salt and pepper and let sit in the refrigerator for about 2 hours. You can do that a day in advance.

Cut the sage leaves into fine strips. Let the butter melt in a saucepan over medium heat and leave on the stove until it has turned into nut butter (very light brown and completely clear) then immediately remove from the stove, add the sage and salt and pepper.

Sprinkle the work surface with a little rice flour. Roll out the pasta dough very thinly with the pasta machine, you should be able to read the newspaper through the dough. Then cut out circles with a circular cookie cutter and put some of the filling on each circle with a teaspoon.

Now fold the circles together into semicircles and press down the edges well, while pressing the excess air out of the ravioli. Dip a cake fork in rice flour and press the edges together with the prongs.

Now cook the ravioli in sufficiently salted and boiling water for approx. 4 - 5 al dente, lift out of the water with a slotted spoon, arrange on a plate and pour the sage butter over it.

So that the ravioli do not stick to the work surface and then to the plate when they are temporarily stored, you need a release agent. It should be a gluten-free flour that does not combine with the pasta dough and thus prevent it from sticking together. I've had the very best experiences with rice flour. Then nothing sticks together anymore.