Pasta Stamps with Veal Filling
1 hr 45 min.
ready in 2 h. 30 min.
Make a mound of the flour on the work surface. Mix in 1/2-1 tsp salt and make a well in the centre. Break the eggs into the well one at a time and add 2-3 tbsp lukewarm water. Working from the edge towards the centre, mix the flour with the eggs.
Initially, a crumb-like texture will develop. Keep kneading; after a few minutes you will have a soft dough.
The dough is ready when it feels elastic and smooth. Shape into a ball and wrap in a damp tea towel. Rest for around 30 minutes.
Meanwhile, prepare the filling. Bring a large pan of salted water to the boil and add the chard and borage. Blanch for 2-3 minutes.
Remove the vegetables with a slotted spoon and transfer to a sieve. Refresh with ice-cold water and leave to drain, then squeeze out all the moisture and chop finely. Place in a large bowl.
Cook the sweetbreads in boiling salted water for approx. 5 minutes, then remove and quench in cold water. Drain well then divide into the individual segments.
Remove the skin and any small vessels from the sweetbreads, then dice finely and add to the vegetables.
Finely grate the crust of the bread roll and soak the roll in the stock.
Add the veal mince and sausagemeat to the bowl with the sweetbreads and vegetables. Add the parmesan, eggs and breadcrumbs. Squeeze out the bread roll and likewise add to the bowl. Season with oregano, salt and ground black pepper and knead all the ingredients together thoroughly.
Step 10 und 11
Unwrap the pasta dough and divide into two equal pieces. Roll each piece out as thinly as possible on a lightly floured surface using a rolling pin, or run the dough through a pasta machine. Cut the sheets of dough into 5-6 cm strips using a corrugated pastry wheel. Add tablespoons of the filling, spaced approx. 4 cm apart. Top with a second strip of dough and press down all round with your fingers so that the filling does not escape during cooking. Cut into square ravioli using the pastry wheel. Put the finished parcels to one side and allow to dry out slightly.
Fill the rest of the dough with the remaining filling in the same way to create ravioli.
To cook, bring plenty of salted water to the boil in a saucepan. Gently add the pasta and cook for 4-5 minutes. As soon as it rises to the surface, remove and drain.
To serve, toss briefly in sage butter, for example, arrange on plates and sprinkle with parmesan.