Description
It's tasty, and even gourmet soup. If the ravioli to cook in advance and freeze, its preparation will not take more than 20 minutes. But for a little while longer to Tinker worth it!
Ingredients
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Flour
1 cup
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Semolina
1 cup
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Chicken egg
1 piece
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Olive oil
1 Tbsp
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Water
70 ml
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Salt
0.5 tsp
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Rabbit
300 g
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Cream
100 ml
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Nutmeg
1 pinch
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Black pepper
1 pinch
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Salt
-
Pumpkin
200 g
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Leeks
0.5 piece
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Red sweet pepper
0.5 piece
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Celery root
4 slice
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Water
1.5 l
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Celery leaf
1 Tbsp
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Bay leaf
1 piece
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Marjoram
1 tsp
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Olive oil
1 Tbsp
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Salt
Cooking
We must start with the dough. I kneaded the dough for pasta or dumplings in the bread machine – very convenient. Of course, you can knead the dough by hand, as usual. Semolina and flour in equal volumes to sift, add egg, add salt and pour in the oil and ice water. Knead dough and let it lie down under the cloth and an inverted bowl for half an hour.
For meat the flesh of a rabbit to pass through a meat grinder twice or chop in a food processor. Season the mince with salt and pepper and add a little nutmeg. Pour cold cream and knead well. I cooked the mince in the bowl of a food processor, adding the ingredients sequentially.
The dough is elastic and fragrant. The semolina gives it elasticity, it is easy to roll very thin, and this dough does not fall apart.
Roll the dough out until translucent or even thinner. Cut into small rectangles. Spread stuffing in small portions and well stung the edge of the dough. Cover finished ravioli with a napkin to avoid saveriani.
For the soup cut the vegetables into thin strips. Pumpkin cut into medium-sized cubes.
Fry the vegetables in olive oil until soft and light gold.
Lower the onion into boiling water or broth, salt to taste and again bring to boil. Lay out the ravioli and again bring to boil. Reduce the heat and simmer the soup until the ravioli float. Add chopped greens and Bay leaves, cover and allow to stand without heating for 10 minutes.
Serve the soup hot. You can optionally submit additional grated cheese.
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