Curcuma ravioli à la faulty Bolognese ®

Another recipe from Desperate housewife kitchen. We call these ravioli à la faulty Bolognese because they contain all the ingredients which are used for Bolognese, excluded the carrot. Fresh beef is this time replaced by salami.

Preparation time of the dough and filling30 minutes .. Preparation of the ravioli 60 minutes .. Cooking 35 minutes

INGREDIENTS .. 6-8 pers

  • 500 g hard wheat flour
  • 2 tbsp olive oil
  • 2 eggs
  • 1 tsp salt
  • 1 tbsp curcuma
  • lukewarm water


  • 150 g salami with garlic
  • 2 sjallots, finely chopped
  • 100 g rucola salad
  • 280 g dried tomatoes
  • 50 g grated cheese
  • 4 tbsp oil


  • 1/4 zucchini
  • 1/4 leek
  • 3-4 celery sticks
  • 3 tbsp olive oil
  • white wine vinegar
  • finely chopped fresh thyme
  • salt & pepper


Place the flour mixed with turmeric with a dimple on the worksheet. Dissolve the egg, oil, salt and a little water into the well and make all the ingredients a soft dough. Place the dough for 1 hour in the fridge to rest. Makes 100 pieces of ravioli.


Cut the shallots, dried tomatoes and salami fine. Chop the arugula.
Bake the shallots in the oil. If they are translucent, add the salami and cook together here. Then add the chopped tomatoes and cook for few minutes more. Finally also add the arugula and allow to bake together. Season with pepper, leave to cool and mix with grated cheese. If the filling is ready put them in a pastry bag.


Divide the dough into 3 equal pieces. Put the first piece on the work surface and the other two in the fridge. Roll the piece of dough into a square of 1 mm thickness and divide it into two equal pieces. Flour a ravioliera and place the first piece of dough thereon. Fill each well with the filling, and connect all the ravioli with the second piece of dough. Roll the rolling pin over there and make the ravioli from the ravioliera. Repeat the process you toto no dough and the stuffing have more.


Cut a fine brunoise of zucchini and leeks and celery. Fry briefly in olive oil and extinguish with wine vinegar perched. Season with salt and pepper and garnish with chopped thyme.

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