Vegetable Broth with Ravioli and Fennel

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Vegetable Broth with Ravioli and Fennel
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
For the filling
1 shallot
1 Tbsp freshly chopped parsley
1 Tbsp scallions
150 grams cream cheese
40 grams freshly grated Parmesan
salt
freshly ground peppers
freshly grated Nutmeg
For the broth
2 Fennel bulb
800 milliliters clear Beef broth
For the dough
200 grams Pastry flour
2 eggs
1 tsp olive oil
salt
How healthy are the main ingredients?
cream cheeseParmesanparsleyolive oilshallotsalt

Preparation steps

1.

For the dough: Mix flour, eggs and oil with 1 teaspoon salt and knead into a smooth, pliable dough. Add a little water or flour as necessary. Shape dough into a ball, cover and let rest for about 30 minutes.

2.

For the filling: peel shallot and chop with parsley and chives. Mix with cream cheese and Parmesan cheese. Season to taste with salt, pepper and nutmeg.

3.

Knead dough again and roll out into 2 sheets, about the thickness of a knife, using a pasta machine or on a lightly floured surface.

4.

On half the dough place each 1 teaspoon cheese filling spaced about 3 cm (approximately 1 inch) apart and cover with remaining sheet. Press down well around each filling and cut with a pastry wheel or knife to create ravioli.

5.

For the broth: Rinse and trim fennel and cut into quarters. Remove hard stalk and cut into narrow strips.

6.

Place broth in a saucepan and add fennel with ravioli. Cook for 4-5 minutes and season to taste. Ladle into deep bowls and serve.