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Ravioli with cream cheese
Preparation time: about 1 hour | Makes about 60 pcs. | For the small Dumpling Maker
250 g
cream cheese (e.g. Boursin)
25 g
rocket, finely chopped
2
rolls of pasta dough
(each approx. 16 x 56 cm), cold
salted water, boiling
50 g
butter
1
bunch sage, in fine strips
Serving: 554 kcal, Fat 39 g, Carbohydrate 38 g, Protein 12 g
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1. Mix cream cheese and rocket.
2. Cut, fill and shape dough (see page 6).
3. Preheat oven to 60 degrees Celsius, preheat
plate.
4. Simmer ravioli in slightly boiling salted water
for about 5 minutes. Remove with a slotted
spoon, drain, and keep warm.
5. Warm butter in a frying pan. Add sage; let it
warm up until the butter foams, smells nutty
and the sage is crispy; spread on the ravioli.
Vegetarian momo
Preparation time: about 1 hour | Makes about 28 pcs. | For the large Dumpling Maker
For a steaming or bamboo basket, covered with baking paper
2
cans of chickpeas
(each about 400 g), rinsed, drained
1
red onion, finely chopped
1
clove of garlic, finely chopped
1 tbsp. mild curry
½ tsp. salt
a little pepper
2
rolls of pasta dough
(each approx. 16 x 56 cm), cold
1
mango, in small cubes
3 tbsp. liquid honey
1 tbsp. lime juice
2 tbsp. parsley, finely chopped
a little red Tabasco
Serving: 434 kcal, Fat 5 g, Carbohydrate 81 g, Protein 17 g
1. Puree chickpeas and all ingredients up to and
including pepper in the blender.
2. Cut, fill and shape dough (page 6).
3. Place steaming basket in a wide pan. Fill with
water just below the base of the basket,
distribute momo in portions in the steaming
basket. Cover and cook momo over medium
heat for about 10 min.
4. Mix mango and all remaining ingredients,
serve with momo.
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