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🍽️ Meatball Ravioli Skewers

800 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 2 eggs
• 1 tbsp olive oil
• salt
• 300 g spinach
• salt
• 1 shallot
• 1 clove garlic
• 100 g goat cheese
• 1 tbsp freshly grated parmesan
• salt
• pepper (from the mill)
• nutmeg
• 1 slice toast bread (from the day before)
• 3 tbsp whipping cream
• 500 g mixed minced meat
• 1 egg
• 1 tbsp freshly chopped parsley
• 1 pinch lemon zest
• salt
• pepper (from the mill)
• oil (for frying)
• 2 bell peppers (yellow and red)
• 1 red chili pepper
• 2 tbsp butter
• 100 ml vegetable broth
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Combine flour, eggs, oil, and one teaspoon of salt in a bowl. Knead the ingredients into a smooth and elastic dough. Add a little more water or flour if needed to achieve the right consistency. Shape the dough into a ball. Cover it and let it rest for about 30 minutes.
2. 2. Wash the spinach and remove tough stems. Blanch the spinach briefly in boiling salted water (cook briefly in boiling water). Shock it immediately in cold water. Squeeze the spinach well and chop it finely. Peel the shallot and garlic and chop them finely. Sauté the vegetables in hot butter. Stir in the spinach, goat cheese, and Parmesan. Season the filling with salt, pepper, and nutmeg.
3. 3. Knead the dough briefly again. Roll it out with a rolling pin or pasta machine on a lightly floured surface until it is about as thick as a knife blade. Lay out half of the dough. Place one teaspoon of filling at intervals of about 4 centimeters on top. Cover the filling with the remaining dough sheet. Press the dough firmly around the filling. Cut circles with a fluted cutter, about 4 centimeters in diameter. Press the edges well together. Boil the ravioli in simmering salted water for 4 to 5 minutes. Shock them and let them drain.
4. 4. Moisten the toast bread with the cream and let it soak briefly. Put the minced meat, an egg, the parsley, the toast bread, and the lemon zest into a bowl. Season with salt and pepper. Knead the mixture well. Form small balls from the meat. Fry the balls in hot oil for 5 to 6 minutes until golden brown. Let them cool briefly.
5. 5. Wash the bell peppers, halve them, remove the seeds, and cut them into strips. Blanch the peppers in salted water for 2 to 3 minutes. Shock them and pat them dry. Thread the peppers, ravioli, and meatballs alternately onto wooden skewers. Wash the chili pepper, remove the stem, and chop it finely. Sauté the chili in hot butter. Deglaze with the broth and let the sauce simmer briefly. Add the parsley. Toss the skewers in the sauce for 2 to 3 minutes until they are hot.

Nutrition per serving

• kcal: 800
• Protein: 41 g · Fett/Fat: 51 g · Carbs: 45 g