Recipe courtesy of Renato Haechler, Switzerland
1 recipe of Ger-Nis Pasta dough
2 cloves garlic, chopped fine
1 small shallot, chopped fine
1 medium red onion, half of it sliced and the other half, chopped fine
Â½ pound ground chicken
1 teaspoon nutmeg
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon cracked pepper
2 tablespoons fresh parsley, chopped fine
1 tablespoon fresh dill, chopped fine
1 tablespoon fresh marjoram, chopped fine
Â½ tablespoon fresh thyme chopped fine
1 cup steamed spinach, chopped
Â½ cup bread crumbs (preferably dark bread)
3 cups Ger-Nis Sweet Onion Broth
2 tablespoons herbs reserved for garnish
In a small sautÃ© pan heat olive oil and sautÃ© garlic, shallots and red onion for a few minutes until onions are translucent. Take out the red onions and put aside the red onions that are cut in half to use for garnish. Add the chicken and nutmeg and cayenne and cook until chicken is done, about 4 minutes. Add the salt pepper and fresh herbs, cook a few more minutes, remove from heat and add in spinach. Mix Well. Add the egg and mix well, then the bread crumbs.
Roll the dough out using the instructions and using the filling make about 12-18 raviolis, about 3inchs X 4 inches in size. Seal the raviolis well. In a soup pan heat the sweet onion broth to a low boil. Gently add the raviolis and cook for about 3-4 minutes or until raviolis are floating. Serve in a low bowl with the broth, garnish with fresh herbs and cooked onion slices.
2 pounds flour
Â½ teaspoon salt
4 eggs, beaten
1 cup warm water
In a medium sized bowl or on a clean countertop, combine flour and salt. Make a well in the flour, add the slightly beaten eggs, and mix. Then add warm water. Mixture should form a stiff dough.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine to make desired pasta shape.