More original ravioli in our menu. This time stuffed with a delicious, duck pate. Although they are still waiting to be used, they will be supplemented by this one warm vinaigrette →.
Preparation time 55 minutes .. Cooking 30 minutes .. Durability 3 months in the freezer
INGREDIENTS .. 4 pers
Put the flour, eggs, oil and about 150 ml of red cabbage juice to the food processor and process into a smooth but soft dough. Make sure it is not rigid. Then knead it on a work surface, shape it into a ball, wrap it in food wrap and chill for an hour (mine was refrigerated overnight, but it didn’t hurt him).
Then cut about a third of the dough, roll it out into a thin square and fold it in half to mark the center of the dough. Scoop out the duck pate balls with a diameter of 0.20 eur coin and place them a bit closer to you (see photo below). Fold the top of the pad through the pate, taking care not to create air bubbles. When cooking ravioli, they can crack and become without filling.
Then, either the dough with a dough cutter or a ravioli cutter (see title picture), cut out the individual ravioli and place on a floured tray. Continue until the dough and filling are fully incorporated.
The prepared ravioli are then cooked by placing them in boiling salted water and boiling until they float to the surface. Serve with the sauce according to your own taste, e.g. with (you can chose the sauce here →). Mine ended up in the freezer in my ravioli department (see picture below).