← All recipes

🍽️ Homemade Ravioli in Warm Fennel Broth

418 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 tbsp freshly chopped parsley
• 1 tbsp chive rings
• 150 g cream cheese
• 40 g freshly grated Parmesan
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 2 bulbs fennel
• 800 ml clear meat broth
• 200 g flour
• 2 eggs
• 1 tsp olive oil
• salt

Instructions

1. 1. Put flour, eggs, oil, and one teaspoon of salt into a bowl.
2. 2. Knead the ingredients into a smooth and elastic dough.
3. 3. Add a little more flour or water if needed to reach the right consistency.
4. 4. Shape the dough into a ball.
5. 5. Let the dough rest covered for about 30 minutes.
6. 6. Peel the shallot and chop it finely.
7. 7. Mix the shallot with parsley, chives, cream cheese, and Parmesan.
8. 8. Season the filling with salt, pepper, and nutmeg.
9. 9. Knead the dough one more time briefly.
10. 10. Roll out the dough very thin using a pasta machine or a rolling pin.
11. 11. Place one teaspoon of the cheese filling on half of the dough at intervals of about 3 centimeters.
12. 12. Cover the filling with the remaining dough.
13. 13. Press the dough firmly around the filling.
14. 14. Cut out the pasta pockets using a pastry wheel.
15. 15. Clean the fennel and wash it if necessary.
16. 16. Quarter the fennel and remove the hard core.
17. 17. Cut the fennel into thin strips.
18. 18. Heat the vegetable broth in a pot.
19. 19. Add the fennel and the ravioli to the hot broth.
20. 20. Let the ingredients steep for 4 to 5 minutes.
21. 21. Finally, adjust the seasoning of the broth.
22. 22. Serve the dish in deep bowls.

Nutrition per serving

• kcal: 418
• Protein: 18 g · Fett/Fat: 20 g · Carbs: 42 g