Ravioli with Herb Sauce and Sautéed Onions
Ingredients
- For the ravioli
- 350 grams Pastry flour
- 1 tsp salt
- 2 eggs
- 3 Tbsps Canola oil
- Pastry flour (for working surface)
- 200 grams fresh Spinach
- 80 grams Bacon (sliced)
- 1 shallot
- 5 Tbsps butter
- 200 grams Ground meat
- 40 grams grated Cheese (such as mountain cheese)
- 1 egg
- peppers (from the mill)
- Nutmeg (freshly grated)
- For the sauce
- 50 grams almonds
- 2 handfuls parsley
- 1 garlic clove
- 50 grams grated Parmesan
- salt
- peppers (from the mill)
- 150 milliliters olive oil
- For the onions
- 1 large onion
- 2 Tbsps Pastry flour
- vegetable oil (for frying)
Preparation steps
Pour the flour out onto the working surface, make a well in the middle, beat the eggs into it, then add the oil and 3-4 tablespoons of water. Using your hands, knead into a smooth dough. You may need to add more water (if it's too dry) or more flour (if it's too sticky). Wrap in foil and let it sit for about 30 minutes in the refrigerator.
For the filling: Rinse the spinach and blanch in salted water. Quench with cold water and chop finely. Dice the bacon. Peel and finely chop the shallots and sauté in a pan with 1 tablespoon of butter. Remove from heat, let cool slightly and combine with the spinach and ground meat. Mix in the cheese and the egg and season well with salt, pepper and nutmeg.
Divide the dough into 2 portions, then roll out on a floured surface (or with a pasta machine) to be a thin rectangle. Use a teaspoon to drop small amounts of filling all over one portion of the dough (with about 2 cm, approximately 3/4 inch, of space free around each) and sprinkle with bacon. Lay the empty portion of dough on top of the dough with the filling on it, and use your fingers to press the dough together in the empty space around the pockets of filling, making ravioli squares of about 6 cm (approximately 2 1/2 inch). Cut out these ravioli squares. Press the edges together well once again and let it rest, lightly sprinkled with flour, until all are finished.
Toast the almonds in a pan without oil until light brown. Let cool. Pluck the parsley leaves from the stem and peel the garlic cloves. Cut into small pieces. In a food processor, chop the parsley with the garlic, almonds, parmesan, salt, pepper and a little oil so it becomes a fine paste. Vary the amount of oil as required, and season to taste.
Place the ravioli in boiling salted water. The heat can be low for about 8 minutes until done all the way through.
Meanwhile, peel the onion and cut into fine rings. Sprinkle with the flour and fry in the hot frying fat until golden brown at about 170°C (approximately 340°F). Drain on paper towels.
Warm the ravioli in the remaining melted butter. Serve with the herb sauce and onions.
