Ravioli with Tofu

For the dough, lightly beat the eggs with the salt, press a bulge in the flour, pour in the eggs and knead well from the center with the flour. Mix heartily with both hands until the dough becomes smooth and slightly shiny. Add a small amount of water if necessary.

Wrap the dough in a damp tea towel and rest for at least 2 minutes.

For the filling, clean and rinse the sorrel, chard, spinach and spring onions, blanch briefly in salted water, drain and squeeze lightly. chop everything very finely together with the borage leaves and sauté in heated butter with the diced onion until soft. Mix thoroughly with crumbled tofu, the spices and herbs. Set filling aside.

Roll out the dough to the thickness of the back of a knife on a floured work surface and wheel out rectangles.

Place the vegetable tofu filling in one half of a rectangle, moisten the edges, fold the other half over and press the edges firmly.

Cook the ravioli in enough boiling salted water for 15-18 minutes, then lift out with a skimmer and serve. Serve with a spicy Paradeiser sauce and freshly grated Parmesan cheese.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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