Swabian Ravioli Ii

For the pasta dough make a bulge in the flour, add eggs and salt. Knead it into a smooth dough and form a roll. Divide this into six segments and roll out very thinly into a rectangle about 18cm wide. Cut the bacon into thin strips and sauté in a frying pan until translucent, add the onion and leek and also sauté until soft. Put the soaked spinach, parsley, bread rolls through a meat grinder and mix with bacon, onion and leek. Add eggs and sausage meat, season with salt and nutmeg (freshly grated). The quantity should be well spreadable, perhaps add another egg. Coat the dough sheets evenly with the quantity, fold over twice from the long side, coat the top of the dough with egg white, fold over and press smooth. Cut diagonal pieces of about 3cm width into small pieces, put them into boiling beef broth form and let them steep for 10 to 12 minutes.

After that : bon appétit.

They are also highly recommended. As a small sample, next week we’ll have a recipe from “Game & Poultry” : Duck with Madeira cherries.

Our tip: use a bacon with a strong flavor – so you give this dish a special touch!

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