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🍽️ Spring Minestrone with Homemade Ravioli

506 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 1 egg
• 1 egg yolk
• 1 tbsp olive oil
• 0.5 tsp salt
• 200 g ricotta
• salt
• pepper (from the mill)
• nutmeg
• 40 g grated parmesan
• 1 tbsp breadcrumbs
• 1 egg
• 1 bulb fennel
• 2 carrots
• 1 onion
• 2 tbsp olive oil
• 800 ml vegetable broth
• 200 g peas
• 1 tbsp freshly chopped parsley
• salt

Instructions

1. 1. Mound the flour onto a clean work surface.
2. 2. Press a well into the center of the flour.
3. 3. Add the egg, the yolk, the oil, and the salt into the well.
4. 4. Whisk the ingredients in the center together initially using a fork.
5. 5. Knead everything together with your hands until you have a firm and smooth dough.
6. 6. Wrap the dough in plastic wrap.
7. 7. Place the dough in the refrigerator for about 1 hour.
8. 8. Mix the ricotta, spices, Parmesan, breadcrumbs, and egg well together in a separate bowl.
9. 9. Dust your work surface with a little flour.
10. 10. Take the dough out of the fridge and roll it out thinly in portions.
11. 11. Lay half of the rolled-out dough flat on the work surface.
12. 12. Place one teaspoon of the filling onto the dough.
13. 13. Maintain a distance of about 3 to 4 centimeters between each portion.
14. 14. Fold the second half of the dough over the filling.
15. 15. Press the dough firmly around the filling to enclose it.
16. 16. Cut the dough layers into squares using a pastry wheel.
17. 17. Press the edges of the ravioli firmly together so they are tightly sealed.
18. 18. Brush the edges with a little water if necessary to help them stick better.
19. 19. Place the finished ravioli aside, covered.
20. 20. Wash the fennel thoroughly.
21. 21. Remove the hard cores and halve the fennel.
22. 22. Cut the fennel into thin strips or shave it thinly.
23. 23. Peel the carrots and the onion.
24. 24. Slice the carrots.
25. 25. Cut the onion into thin strips.
26. 26. Heat oil in a pot.
27. 27. Sauté the prepared vegetables briefly in the hot oil.
28. 28. Deglaze the vegetables with the broth.
29. 29. Season the soup with salt to taste.
30. 30. Let the soup simmer quietly for about 5 minutes.
31. 31. Add the peas and the ravioli to the soup.
32. 32. Simmer everything together for 6 to 8 minutes until cooked through.
33. 33. Add the parsley to the soup.
34. 34. Season the soup with salt at the end.
35. 35. Serve the minestrone hot.

Nutrition per serving

• kcal: 506
• Protein: 22 g · Fett/Fat: 22 g · Carbs: 53 g