Spring Minestrone with Ravioli

Ingredients

• 200 g Flour
• 1 egg
• 1 egg yolk
• 1 tbsp Olive Oil
• 0.5 tsp Salt
• 200 g ricotta
• Salt
• black pepper (freshly ground)
• nutmeg
• 40 g grated Parmesan
• 1 tbsp breadcrumbs
• 1 egg
• 1 bulb fennel
• 2 carrots
• 1 onion
• 2 tbsp olive oil
• 800 ml vegetable broth
• 200 g peas
• 1 tbsp freshly chopped parsley
• Salt

Instructions

1. 1.

   Sift the flour onto a work surface, create a well in the center, add the egg, yolk, oil and salt, stir with a fork and knead by hand into a firm, smooth dough. Wrap in cling film and chill for about 1 hour. Mix ricotta, spices, Parmesan, breadcrumbs and egg thoroughly.

2. 2.

   Roll out portions of dough on a floured surface thinly. Place 1 tsp of filling on half the dough at intervals of about 3-4 cm. Fold the second half over, press around the filling, cut squares with a pastry cutter. Press edges firmly together; if needed brush lightly with water to help them stick. Set aside covered.

3. 3.

   Wash, trim and halve the fennel, remove the tough core, slice into fine strips or julienne. Peel carrots and onion. Slice carrots into rounds and onion into thin strips. Sauté all prepared vegetables briefly in hot oil, then deglaze with broth. Season with salt and simmer gently for about 5 minutes. Add peas and ravioli, cook together for 6-8 minutes until tender. Stir in parsley, adjust seasoning with salt, and serve.