- flour - 1 1/3 Cups (ravioli)
- eggs - 2 Pieces (ravioli)
- green peas - 2 Cups (filling)
- olive oil - 1 st. spoon (filling)
- Shallow bulbs - 2 Pieces (stuffing)
- salt - 1 To taste (filling)
- Parmesan cheese - 6 st. spoons (filling)
- bread crumbs - 6 st. spoons (filling)
- chicken broth - 4 cups (broth)
- garlic - 2 teeth (broth)
- grated lemon peel - 1 teaspoon (broth)
- freshly squeezed lemon juice - To taste (broth)
- parsley and boiled peas - To taste (broth)
1. Mix in a bowl of flour and lightly beaten eggs by hand or a mixer. Add more flour if the dough is too sticky or more water if the dough is too dry. Immersed in the center of the dough, the thumb should go almost clean. Roll up the dough with a damp towel and set aside until you prepare the filling. Wipe the peas through a sieve to remove the peel. Heat the oil in a small frying pan over medium heat, add chopped shallots and a pinch of salt. Cook, stirring, until the onion is softened, 3-4 minutes. Mix the pea puree, fried onions, grated Parmesan and breadcrumbs in a bowl. Divide the dough into 6 parts and roll it out using a paste machine for thin long strips. Spread 1 teaspoon of the filling per strip every 7 cm. 2. Wet the fingers between the filling with wet fingers. If the strip is not less than 10 cm wide, fold it in half along the filling. If the strips are less than 10 cm, cover one strip on top of the other and connect. Using a roller to cut the pizza, cut the dough. Repeat with the remaining dough and filling. 3. Mix chicken broth, crushed garlic, lemon zest, salt and pepper to taste in a saucepan, bring to a boil over low heat. Reduce heat and cover. In a large saucepan bring the water to a boil, add 1 tablespoon of salt and reduce the heat. Boil ravioli in several batches until ready, from 2 to 3 minutes. Divide the prepared ravioli into 6 bowls. 4. Garnish with greenery and boiled peas if desired, pour lemon broth and immediately serve.
Servings: 6