Ingredients For the lentil broth
- 500 g dry lentils
- 100 g peeled tomatoes
- 3 pcs carrots
- 1 pc celery stalk
- laurel
- 1 pc yellow onion
- rosemary
- extra virgin olive oil
- garlic
Ingredients For the pasta and the filling
- 500 g flour
- 1 pc cotechino already cooked
- 5 pcs yolks
- 1 pc egg
- salt
Ingredients To complete
- 3 pcs dried mushrooms
- marjoram
For the recipe of cotechino ravioli in lentil broth, brown celery, carrots, onion
diced in a veil of oil with a clove of garlic, bay leaf and rosemary; add the lentils, wet with 2 liters of water and add the tomatoes. Bring to a boil, reduce the heat to a minimum and after 2 hours turn off. Filter everything with a colander, obtaining the lentil broth; keep it warm. The remaining lentils will be perfect to blend (eliminating the aromas) to prepare a velvety or creamy pate.
For the pasta and the filling: Mix the flour with the egg yolks, the egg and a pinch of salt until obtaining
a firm and smooth mixture, wrap it in baking paper and let it rest in the refrigerator for at least 1 hour. Crumble the cotechino and mix it to obtain a malleable filling. Roll out the dough into thin sheets, cut out squares of 5 cm on each side, place a nut of filling in the center of each square and close the ravioli.
To complete: Boil the ravioli in boiling salted water, drain, distribute them on the plates and wet them with the hot broth; add the finely crumbled dried mushrooms and marjoram leaves.
Recipe by Marco Martini
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