Vegetable Broth with Ravioli and Fennel
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
For the broth: Rinse and trim fennel and cut into quarters. Remove hard stalk and cut into narrow strips.
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.
