Ravioli in Chicken Broth

Ingredients

• 1 l chicken broth
• 1 Carrot
• 1 yellow bell pepper
• 1 red bell pepper
• 200 g Flour
• 2 Eggs
• 1 tsp Olive oil
• Salt
• 2 tbsp chopped parsley
• 1 Shallot
• 1 tsp Olive oil
• 150 g cream cheese
• 50 g grated Bergkäse
• Salt
• pepper (ground)
• nutmeg
• parsley (for garnish)

Instructions

1. 1.

   Knead flour, eggs and oil with 1 tsp salt into a smooth dough. Add water or more flour if needed. Shape the dough into a ball, cover and rest for about 30 minutes.

2. 2.

   Peel and finely chop the shallot, mix with parsley, cream cheese and Bergkäse, season with salt, pepper and nutmeg.

3. 3.

   Knead the dough again and roll it out on a lightly floured surface or using a pasta machine to a thickness of about 3 mm.

4. 4.

   Place 1 tsp cheese filling every 3 cm on half of the dough, cover with remaining dough, press around the filling, and cut into pockets with a pastry cutter.

5. 5.

   Bring chicken broth to a boil. Wash and peel carrot and bell peppers. Slice carrot into thin strips or dice; halve peppers, remove seeds and slice very thinly. Add vegetables to hot broth and simmer 2–3 minutes. Season with salt and pepper.

6. 6.

   Cook ravioli in simmering salted water for about 34 minutes. Remove with a slotted spoon, serve in preheated bowls, ladle some broth over each, garnish with parsley leaves and freshly ground pepper.