Читать книгу Vegetable Kitchen - Bernhard Long - Страница 82

Ingredients for 4 meals (round gratin molds so the Durchmesser15 centimeters)

For the ravioli dough

400 grams of flour

4 eggs (size M)

1 teaspoon olive oil

Pinch of salt

For the filling

500 grams of minced meat

1 egg (size M)

1 shallot

1 tablespoon freshly chopped parsley

Pepper from the mill

For the pesto

1 bunch fresh basil

2 cloves of garlic

3 tablespoons pine nuts

80 milliliters of olive oil

40 grams freshly grated Parmesan cheese

For the tomato sauce

2 shallots

1 clove of garlic

2 tablespoons olive oil

500 grams lumpy tomato

250 grams of mozzarella

also

4 tablespoons basil leaf (to decorate)

The preparation sequence

For the dough in the flour, the eggs and the oil with 1 teaspoon salt and knead into a smooth, pliable dough. add a little water or flour if necessary. Shape the dough into a ball and covered so the. let rest 30 minutes. provide for the filling the meat and the egg in a bowl. Peel the shallot, very finely chop and knead together with the parsley under the meat. Season with salt and pepper. Knead the dough again and roll out a knife back thick with the pasta machine or on a lightly floured surface.

Half the batter in intervals so the. use 3 centimeters each with 1-2 teaspoons of filling and cover with the remaining dough. The dough around the filling and press down well cut with a pastry wheel dumplings. Cook the ravioli in boiling salted water for 4-5 minutes. For the pesto wash the basil with water, pluck off the leaves from the stalks and pat dry. Peel the garlic and chop coarsely. The pine nuts in a frying pan fry until golden brown on medium heat without fat. Remove and let cool. Everything in the food processor puree liberally with cheese. It can be as much olive oil arrive until a thick and coating Pesto originated. Season with salt. The ravioli using a slotted spoon remove cold deter and drain well.

For the tomato sauce Peel the shallots and the garlic, chop finely and sauté glassy in a saucepan in hot olive oil. Add the tomatoes and lumpy so the. simmer 15 minutes open. Season with salt and pepper. Preheat the oven to 200 ° C top and bottom heat. Drain the mozzarella and chop into slices. The bottoms of the ramekins Gratin with Pesto reap, layering in the ravioli like roof tiles, cover with tomato sauce and mozzarella and gratinieren 17-20 minutes in the heated, preheated oven. Serve with basil leaves sprinkled