Potato Ravioli in Vegetable Broth

Ingredients

• 1 Zucchini
• 2 carrots
• 1.2 l Vegetable broth
• 150 g Thai asparagus
• 2 tbsp Soy sauce
• 1 egg yolk
• Salt
• black pepper (freshly ground)
• truffle oil
• flour (for working)

Instructions

1. 1.

   First, make the dough for the ravioli. Sift the flour into a mound on the work surface and press a well in the center. Whisk the eggs and pour them into the well. Add olive oil and salt, then gradually incorporate more flour from the edges, kneading by hand until a smooth, firm dough forms. Shape the dough into a ball, wrap it in plastic wrap, and chill for about an hour in the refrigerator.

2. 2.

   Meanwhile, peel and halve the potatoes, then boil them for approximately 30 minutes until tender. Drain well, let cool slightly, then press through a potato masher or use a potato ricer. Allow to steam off excess moisture, then fold in the egg yolk and season with salt, pepper, and truffle oil.

3. 3.

   Wash and trim the zucchini; peel the carrots. Slice both vegetables into thin ribbons using a mandoline. Wash the Thai asparagus and cut it crosswise into halves.

4. 4.

   Roll out the dough on a floured surface to a very thin sheet and cut two equal rectangles. Place small mounds of potato mixture at intervals on one rectangle, lightly brush the gaps with water, then cover with the second rectangle, aligning the fillings. Press gently between the layers, then cut the resulting ravioli into squares using a pastry cutter or knife.

5. 5.

   Bring a large pot of salted water to a boil. Add the ravioli and cook until they rise to the surface, then simmer for about one more minute before draining and letting them rest.

6. 6.

   Boil the vegetable broth and add the prepared vegetables, cooking for 3–4 minutes. Season with soy sauce. Divide the ravioli among four soup bowls and ladle the vegetable broth over them.