Potato Ravioli with Vegetable Broth

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Potato Ravioli with Vegetable Broth
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in

Ingredients

for
4
For the broth
1 zucchini
2 carrots
1 ⅕ liters Vegetable broth
150 grams Thai asparagus
2 tablespoons soy sauce
For the ravioli
1 egg yolk
salt
freshly ground peppers
Truffle oil
Pastry flour
How healthy are the main ingredients?
soy saucezucchinicarrotsalt

Preparation steps

1.

For the ravioli: sift flour on the working surface and make a well in the center. Beat eggs and pour into well. Add olive oil and salt to taste, knead until smooth and firm dough forms. Make a ball and wrap dough into plasric wrap. Refrigerate for 1 hour. 

2.

Meanwhile, peel and halve potatoes. Cook in water for about 30 minutes ot until tender. Drain well and press through a potato ricer or mash with a potato masher. Add egg yolk, season well with salt, pepper and truffle oil. Mix until smooth. 

3.

For the broth: rinse and peel zucchini. Peel carrots. Cut zucchini and carrots on a mandolin into thin strips. Rinse Thai asparagus and half crosswise.

4.

Roll out dough on a floured surface very thinly and cut into 2 equal rectangles. Place potato mixture on one rectangle in small mounds in regular intervals. Brush dough between potato mounds with water. Top with second rectangle. Press ravioli mold carefully to make individual ravioli.

5.

Bring a large pot of salted water to a boil. Add ravioli. After they rise up to the surface, cook for about 1 minute more. Drain..

6.

Bring vegetable broth to a boil and add prepared vegetables. Simmer for 3-4 minutes. Season with soy sauce. Place ravioli into bowls and top with vegetable broth. Serve.