Ravioli mit Kalbfleischfüllung

Ingredients

• 450 g flour
• 4 eggs
• Salt
• flour (for working)
• 170 g Swiss chard leaves (stemless)
• 100 g borage
• Salt
• 125 g veal tripe
• 1 stale roll
• 80 ml veal stock
• 125 g veal mince
• 80 g veal patty
• 2 tbsp freshly grated Parmesan
• 2 Eggs
• 1 tsp Dried oregano
• black pepper (ground)

Instructions

1. 1.

   Sift the flour onto a work surface. Mix in ½–1 tsp salt and press a well into the center. Beat the eggs one at a time into the well, adding 2–3 tbsp lukewarm water. Gradually combine the flour with the eggs from the edges toward the center.

2. 2.

   Knead the initial crumbs repeatedly until after several minutes a soft dough forms.

3. 3.

   The dough is ready when it feels elastic and smooth. Shape it into a ball, wrap in a damp kitchen towel, and let rest about 30 minutes.

4. 4.

   While the dough rests, prepare the filling. Wash and trim the Swiss chard and borage. Bring a large pot of salted water to boil. Blanch the chard and borage together for 2–3 minutes.

5. 5.

   Remove the leafy greens with a slotted spoon into a colander. Shock in ice water, drain, squeeze out excess liquid, finely chop the leaves, and place in a large bowl.

6. 6.

   Cook the veal tripe in boiling salted water for about 5 minutes. Remove, shock in cold water, drain, and cut into segments.

7. 7.

   Remove the skins and small vessels from the tripe. Cut into small cubes and add to the greens.

8. 8.

   Grate the crust of the stale roll finely with a grater. Soak the remaining crumbs in veal stock.

9. 9.

   Add the minced and patty meat to the bowl with tripe and greens. Add Parmesan, eggs, and breadcrumbs. Squeeze out the soaked roll and combine. Season with oregano, salt, and pepper, then knead everything together.

10. 10.

    Take the dough out of the towel and divide into halves. On a lightly floured surface, roll each half as thin as possible using a rolling pin or feed through a pasta machine to create thin sheets. Cut the sheets into 5–6 cm wide strips with a pastry wheel. Place about 1 tsp of filling every ~4 cm on one strip. Lay another strip over it and press around the filling with fingers so it doesn’t leak during cooking. Use the pastry wheel to cut square ravioli. Set aside the finished pockets and let them dry slightly. Repeat with remaining dough and filling.

11. 11.

    Bring a pot of well‑salted water to boil for cooking the ravioli. Drop the pasta in and cook for 4–5 minutes. When they rise to the surface, remove and drain.

12. 12.

    Serve by tossing briefly in sage butter and sprinkling with Parmesan.