Vegetable Ravioli

Ingredients

• 200 g Flour
• 2 Eggs
• 50 g carrots
• 50 g celeriac
• 1 onion
• 50 g spring onions
• 1 tbsp Olive Oil
• 2 tbsp lemon juice
• 2 Tbsp grated Parmesan
• 1 egg yolk
• 1 Garlic clove
• 50 g butter
• 1 bunch parsley
• Salt

Instructions

1. 1.

   Process the flour, eggs, ½ tsp salt and 3 tsp water into a smooth dough, shape it into a ball, wrap in foil and let rest for 30 minutes. Wash, peel and finely dice the vegetables. Peel and finely chop the onion. Slice the spring onions into thin rings. Heat oil in a pan, sauté the onions, add the remaining vegetables and cook together. Season with lemon juice, salt and pepper. Let the vegetable mixture cool slightly, then mix in the egg yolk and parmesan. Roll out the pasta dough very thin on a lightly floured surface and spread the vegetable mixture 4 cm apart into 20 hazelnut-sized portions on the dough sheet. Moisten the gaps with water and fold the second half of the dough over. Press firmly around the filling and let rest for 2 minutes. Use a pastry cutter to cut out 20 small squares and boil in salted water for 5 minutes.

2. 2.

   For the sauce, peel the garlic clove and brown it in 1 tsp butter. Add the remaining butter. Wash the parsley, pull leaves from the stems and heat them in the butter. Arrange the ravioli on plates and pour the butter sauce over them.