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Ingredients
Ravioli with Herbs and Parmesan
- For the pasta
- 1 handful Chervil
- 4 stems parsley
- 1 tsp salt
- 250 grams Pastry flour
- 2 eggs
- 2 Tbsps olive oil
- For the filling
- 1 bunch mixed Fresh herbs
- 150 grams Ricotta cheese
- 1 egg
- salt
- freshly ground peppers
- 1 generous pinch grated Lemon peel
- 1 Tbsp lemon juice
- egg whites (For brushing)
- 50 grams Vegetables (Onion, carrot, leek)
- 2 Tbsps butter
- 50 milliliters white wine
- 50 milliliters Vegetable broth
- 50 grams finely grated Parmesan
For the pasta, mix chervil, parsley, salt, flour, eggs, oil and a little water in a bowl and knead to a firm dough. Wrap in plastic wrap and refrigerate about 20 minutes.
For the filling, rinse the herbs, pat dry, pluck off the leaves and chop. Mix with the ricotta and egg, season with salt, pepper, lemon zest and lemon juice.
Roll out the pasta thinly and cut with a pastry cutter into squares of approximately 8 cm (approximately 3 inches) long. Put a dollop of ricotta and herb mixture on half of each square, brush lightly with egg white and seal edges.
Sauté vegetable strips in butter, season with salt and pepper and pour in wine and broth.
Cook ravioli in boiling salted water until al dente, 2-3 minutes. Drain briefly.
Pour ravioli into the pan with the vegetables and toss. Season with salt and pepper. Arrange in warmed plates and serve sprinkled with Parmesan.