Three Types of Filled Ravioli: White Beef, Scallops & Chard and Peppermint Filling

Mix the semolina, flour and salt with oil to make crumbs. Gradually add the tempered water, kneading vigorously until an elastic dough is formed. Shape the dough into a ball and let it rest under a preheated bowl for about 1 hour. After the hour of rest, wrap in foil and put in the refrigerator. Take out of the refrigerator ½ hour before further processing.

Dice the large red organic onion and sweat it in good olive oil, but do not let it brown. Add the finely diced beef (preferably white beef from Tuscany) and fry briefly. Then keep the temperature low and stew the meat. Salt and pepper the meat, add the sprig of rosemary and garlic. Continue to stew until the meat is tenderly stewed. (1-2 hours depending on the meat) Deglaze with the sherry. Season to taste with salt and pepper. Remove the rosemary sprig. Heat briefly again before filling the ravioli.

Dice the shallot and sauté in the butter. Cut the scallop into eighths and add the finely chopped, wafer-thin Serrano ham to the butter. Sweat at a low temperature. The mussel must not be allowed to dry out. Chop the basil and briefly heat it with the mussels. Season with a little salt and pepper. Heat briefly before filling the ravioli.

Wash the two chard bushes and cut the stem and leaves into 1 cm wide strips. First, boil the strips of the stems in salted water. After about 2 minutes add the strips of leaves. Let simmer for another 4 minutes. Then pour off. Heat the olive oil in the pan and heat the finely chopped mint in it. The mint must not become hard. Add the cooked Swiss chard and toss in the oil with the mint over a low heat. Season to taste with salt and pepper, rub the 1/4 nutmeg over it and add the grated cheese. Briefly heat everything together and remove from the hotplate. Heat briefly before filling the ravioli. When filling the ravioli, be careful not to put too much liquid on the dough, otherwise the dough will become soggy and the ravioli will fall apart.

Boil the lenticchie lentils in water for about 10 minutes. Then pour off. Sauté the onion and the clove of garlic finely chopped in a little oil and deglaze with 1/8 liter of white wine, add the lentils and simmer at low temperature for ½ hour. Add the balsamic vinegar and season with salt and pepper. Puree half of the lentils and add to the whole lentils. Let it reduce in the white wine.

Roll out the pasta dough thinly. It is best to use a pasta machine to noodle thickness no. 5. Cut out 30 equally sized (diameter: approx. 8 cm) sheets of dough from the rolled out dough. Always use a lot of flour as a base so that the dough does not stick. Put the 3 different, heated fillings (1 tbsp each) on each of the 5 pieces of the dough sheets. Close the ravioli and glue the edges together. They hold better with a little oil. Bring 3 pots with salted water to the boil and simmer the respective ravioli in gently boiling water for 4 minutes. Take out as soon as possible, drain and dab off briefly. Spread the lentil mirror on the plate and serve 3 different ravioli on each. Rub a touch of nutmeg over it.