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🍽️ Homemade Ravioli with Meat Filling and Cream Sauce

829 kcal · 30 min · 4 servings

Ingredients

• 400 g wheat flour
• 4 eggs
• 2 tbsp olive oil
• salt
• 300 g mixed minced meat
• 1 egg yolk
• 1 shallot
• 1 clove garlic
• pepper
• 200 ml dry white wine
• 200 ml meat broth
• 200 ml whipping cream
• 2 tbsp butter
• 1 tbsp chopped parsley
• chili flakes
• 2 sprigs chervil (for garnish)

Instructions

1. 1. Put flour, eggs, 3 to 4 tablespoons of water, oil, and 1 teaspoon of salt into a bowl.
2. 2. Knead everything into a smooth and elastic dough.
3. 3. If the dough is too dry, add a little more water, or if it is too sticky, add a little more flour.
4. 4. Shape the dough into a ball.
5. 5. Let the dough rest covered for at least 30 minutes.
6. 6. Put the minced meat and the egg yolk into a separate bowl.
7. 7. Peel the shallot and the garlic.
8. 8. Finely chop the shallot and garlic.
9. 9. Knead the finely chopped vegetables into the minced meat.
10. 10. Season the filling with salt and pepper.
11. 11. Knead the pasta dough briefly again after the resting period.
12. 12. Roll out the dough using a pasta machine or a rolling pin on a lightly floured surface to the thickness of a knife back.
13. 13. Cut out circles with a diameter of about 7 cm from the dough.
14. 14. Place 1 to 2 teaspoons of the meat filling in the center of each circle.
15. 15. Fold the dough over the filling to form a half-circle.
16. 16. Press the edges firmly to seal them.
17. 17. Place the finished ravioli on a floured surface and let them rest briefly.
18. 18. Put the wine and broth into a pot and bring to a boil.
19. 19. Reduce the liquid by half by simmering.
20. 20. Add the cream and let the sauce thicken slightly.
21. 21. Season the sauce with salt.
22. 22. Stir 1 tablespoon of butter into the sauce.
23. 23. Foam the sauce using a hand blender.
24. 24. Add the parsley to the sauce.
25. 25. Cook the ravioli in boiling salted water for 4 to 5 minutes.
26. 26. Lift the ravioli out of the water with a slotted spoon.
27. 27. Toss the ravioli in a hot pan with the remaining butter and a pinch of chili.
28. 28. Plate the ravioli.
29. 29. Pour the foam of the sauce over the ravioli.
30. 30. Wash the chervil and shake it dry.
31. 31. Pluck the chervil leaves.
32. 32. Garnish the ravioli with the chervil leaves and serve.

Nutrition per serving

• kcal: 829
• Protein: 28 g · Fett/Fat: 43 g · Carbs: 80 g