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🍽️ Ravioli with Pine Nut Filling and Crispy Veal Cutlets

350 kcal · 30 min · 4 servings

Ravioli with Pine Nut Filling and Crispy Veal Cutlets Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Sift the flour onto a clean work surface.
  2. 2. Press a well into the center of the flour with your hand.
  3. 3. Crack the eggs into a separate bowl and whisk them.
  4. 4. Season the eggs with salt and stir in the olive oil.
  5. 5. Pour the egg-oil mixture into the well in the flour.
  6. 6. Slowly mix the flour from the edges into the liquid using your fingers.
  7. 7. Knead the dough vigorously until it is smooth and pliable.
  8. 8. If the dough is too dry or sticky, adjust the amount of flour slightly.
  9. 9. Wrap the dough in a damp cloth and let it rest for about 30 minutes.
  10. 10. Separate one egg, carefully separating the yolk from the white.
  11. 11. Toast the pine nuts in a dry pan until golden brown and fragrant.
  12. 12. Rinse the herbs briefly and shake them dry.
  13. 13. Finely chop the herbs.
  14. 14. Peel the shallot and the garlic.
  15. 15. Dice the shallot and garlic very finely.
  16. 16. Drain the ricotta well so that no moisture remains.
  17. 17. Mix the drained ricotta with the egg yolk, the Parmesan, and the breadcrumbs.
  18. 18. Fold in the finely diced shallot and garlic into the ricotta mixture.
  19. 19. Stir in the toasted pine nuts and the chopped herbs.
  20. 20. Season the filling with lemon juice, lemon zest, salt, and pepper.
  21. 21. Divide the dough into portions and roll each portion out on a floured surface to a thickness of about 2 mm.
  22. 22. Place about one teaspoon of filling at regular intervals on one half of the rolled-out dough.
  23. 23. Brush the dough around the filling with a little egg white.
  24. 24. Fold the free half of the dough over the fillings.
  25. 25. Press the dough firmly around the filling all around.
  26. 26. Cut the ravioli into square shapes using a fluted pastry wheel.
  27. 27. Bring water to a boil and add salt.
  28. 28. Cook the ravioli in the boiling salted water for 3 to 4 minutes.
  29. 29. Remove the ravioli as soon as they float to the surface.
  30. 30. Rinse the meat briefly and pat it dry.
  31. 31. Pound the meat flat until it is thin.
  32. 32. Divide each cutlet into three small pieces, resulting in a total of 12 pieces.
  33. 33. Heat oil and one tablespoon of butter in a hot pan.
  34. 34. Fry the cutlets over medium heat for 1 to 2 minutes on one side.
  35. 35. Distribute the sage leaves over the cutlets while frying.
  36. 36. Turn the cutlets and cook them on the other side until done.
  37. 37. Season the cutlets with salt and pepper.
  38. 38. Remove the finished cutlets from the pan after about 1 to 2 minutes.
  39. 39. Melt the remaining butter in the same pan.
  40. 40. Season the melted butter with salt and pepper.
  41. 41. Toss the drained ravioli briefly in the butter.
  42. 42. Plate the ravioli.
  43. 43. Place the cutlets next to the ravioli.
  44. 44. Garnish the dish with fried sage leaves as desired.

Nutrition per serving