Wholemeal Ravioli

Rating: 3.35 / 5.00 (20 Votes)

Total time: 1 hour

Servings: 5.0 (servings)

For the dough:

For the filling:


For the wholemeal ravioli, knead a not too firm pasta dough from the given ingredients, wrap in cling film and let rest for an hour.

For the filling, finely chop the shallots, leeks and garlic, sauté in olive oil with butter, cool slightly and add to the mince with the other ingredients.

Stir the raw mixture vigorously, roll out the pasta dough with a machine (up to speed 4), or with a pasta walker. Using doughnut cutters, cut out 8 cm diameter circles and top each circle with filling. Brush the edge with beaten egg, fold up and seal well. Score the edge slightly with a fork.

Place ravioli in boiling salted water and simmer gently for about 10 minutes. Lift out of water, drain well and toss in brown butter.

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