Brussels Sprout Ravioli
Pasta Dough
Knead 300 grams of plain flour, 2 eggs, 4 tablespoons of water and a pinch of salt to a dough. The dough should be one not to wet ball. Cover it and let it stand for about 40 minutes.
Brussels sprout
Remove the outer leaves of 400 grams of brussels sprouts. Set aside half of them. Hash the other half in pieces.
Fry 50 grams of bacon crisp, add the chopped brussels sprouts and stew for about 5 minutes. Add 50 grams of cream and let reduce until the liquid vanished, then mix with 2 tablespoons of breadcrumbs, paprika and pepper.
Vegetarian Version:
Substitute the bacon with chopped walnuts.
Ravioli
Bring 3 liters of water and a pinch of salt together with the left over brussel sprouts to a boil in a big pot.
Roll the pasta dough on the floured worktop. Cut the dough in squares or circles with a diameter of 8 centimeters. Put some of the brussels sprouts filling on each dough piece and fold them to Ravioli. Press together the edges with wetted fingers.
Cook the raviolis successively in the boiling water for 3 minutes.
In a big pan melt a tablespoon of butter add 1 tablespoon of oilve oil, a chilli, 4 tablespoons of the ravioli water, the cooked ravioli and the decanted brussels sprouts. Spice with a handful of parsley, a pinch of nutmeg, salt and pepper.
