Meat-filled Pasta Stamps

0
Average: 0 (0 votes)
(0 votes)
Meat-filled Pasta Stamps
share Share
print
bookmark_border Copy URL
Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
For the dough
2 ⅔ cups all-purpose flour
4 eggs
1 tsp olive oil
For the filling
3.333 cups ground Meat
1 egg
1 shallot (diced)
1 Tbsp fresh parsley (chopped)
For the pesto
3 Tbsps Pine nuts
1 bunch fresh Basil (leaves removed)
2 cloves garlic cloves (chopped)
cup olive oil
¼ cup fresh Parmesan (grated)
Basil (to garnish)
How healthy are the main ingredients?
Pine nutsolive oilBasilParmesangarlic cloveolive oil

Preparation steps

1.
To make the dough, knead all the ingredients together. If necessary add a little water or flour. Shape into a ball, cover and leave to rest for 30 min.
2.
To make the filling, mix together the meat and the egg. Add the shallot and parsley and season with salt and ground black pepper.
3.
Knead the dough again and roll out onto a floured work surface approximately the thickness of a knife. Alternatively use a pasta maker.
4.
Place 1-2 tsp of the filling onto half the dough leaving about 3 cm between each one. Cover with the remaining dough and cut out the ravioli using a pastry wheel. Cook the ravioli in boiling salt water for 4-5 min.
5.
To make the pesto, dry roast the pine nuts in a pan on a medium heat. Remove from the pan and leave to cool. Place everything in a blender along with the cheese and puree well. Gradually add the oil until a pesto is formed. Season with salt.
6.
Drain the ravioli and serve garnished with the pesto and the basil leaves.