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Ravioli
1 h 15 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 624
  • Fat about 33g
  • Carbohydrates about 45g
  • Protein about 35g
This is needed
This is needed for 4 people
Pasta dough
  • 200 g white flour
  • 0.5 tsp salt
  • 0.5 tbsp olive oil
  • 2 fresh egg
Filling
  • 50 g lye rolls, cut into cubes
  • 200 g veal sausage meat
  • 200 g minced meat (beef and pork)
  • 0.75 dl milk
  • 80 g diced bacon
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 200 g frozen chopped spinach, defrosted, drained
  • 1 egg
  • a little pepper
  • a little nutmeg
  • 0.5 tsp salt
Ravioli
  • 1 egg whites
  • 2 litres beef bouillon
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And that's how it's done
And that's how it's done
Pasta dough
Mix the flour and salt in a bowl. Add the eggs and oil, mix, knead for approx. 15 mins. to form a smooth dough.
Shape the dough into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
Divide the dough into thirds, roll out into thin strips (each approx. 13 cm wide).
Cut the strips of dough into approx. 12 equal squares.
Filling
Mix the bread and milk in a bowl and leave to absorb for approx. 15 mins. Add the mince and all the other ingredients up to and including the salt, mix.
Ravioli
Beat the egg white. Place 3 tbsp of filling in the centre of each square. Brush the edges with egg white.