Ravioli with Red Cabbage Filling

Ingredients

• 1 small head of red cabbage
• 1 apple
• 1 onion
• oil
• 500 ml red wine
• spice sachet: bay leaf, cloves, juniper berries, peppercorns, allspice
• sugar (alternatively honey)
• 200 g ricotta
• 100 g Parmesan
• 500 g flour
• 5 eggs (size M)
• Salt

Instructions

1. 1.

   Pit the apple and finely chop it with the red cabbage and onion. Sauté everything in a little oil and deglaze with red wine. Add the spice sachet and simmer for 1 hour, stirring occasionally. Finish by seasoning with honey or sugar.

2. 2.

   Knead all ingredients for the ravioli into a dough and refrigerate for at least 1 hour. It is recommended to use a stand mixer because the dough is very stiff; if you don’t have one, it’s still fine—your arms will get a workout.

3. 3.

   Let the red cabbage cool and process it with ricotta and parmesan in a food processor into a smooth mixture.

4. 4.

   Roll out the dough using a pasta machine (a rolling pin works but is laborious due to stiffness). Roll multiple times on the widest setting, fold several times. Then roll two equal-length sheets and place small mounds of filling onto one sheet with a teaspoon. Lightly brush the dough around the filling with water, lay the second sheet over it, and press together. Cut out ravioli around the filling and cook them in boiling water for 4–6 minutes.