Vegetable Ravioli - Miele DGC 6000 XL Cookbook

Ingredients
Pasta dough
450 g plain fl our
1 tsp salt
4 medium eggs
1 tbsp olive oil
Filling
150 g broccoli
150 g carrots
100 g celery
100 g full-fat cream cheese
50 ml double cream
80 g grated cheese
Salt, pepper
20 g butter
Flour for dusting
Butter for greasing
>> Tip:
Serve pasta with melted butter
and herbs. It is also a delicious and
nutritious meal when cooked in
stock.
366 Side dishes

Vegetable ravioli

Serves 4
1
Combine the fl our with
salt, olive oil and the eggs
to make a dough and allow to
relax for 1 hour at room tem-
perature.
2
Meanwhile chop the vegeta-
bles, place in a perforated
cooking container and blanch
(see below for settings). Plunge
into iced water to prevent fur-
ther cooking.
3
Mix the cream cheese with
the double cream and grated
cheese, season with salt and
pepper and stir in the vegeta-
bles.
4
Thinly roll out half of the
dough and cut into 8 cm
squares with a pastry wheel.
Place some of the vegetable
mixture in the middle of each.
5
Melt the butter and grease
the edges of the squares
with it. Roll out the other half
of the dough in the same way,
cut and place on top of the
fi lled squares. Press the edges
together well.
6
Place the dough parcel in a
greased, perforated cooking
container and steam (see below
for settings).
Salmon is an excellent accompa-
niment to vegetable ravioli.
Settings: Step 2
Function: Steam cooking
Temperature: 100°C
Duration: 3 minutes
Settings: Step 6
Function: Steam cooking
Temperature: 100°C
Duration: 8-10 minutes