Bloodworm Ravioli

Pasta dough:

Place the egg, egg yolk, oil and salt in a large enough bowl and mix well with a hand mixer or whisk. Gradually sift in the flour and continue kneading with your hands until the dough separates from the bottom of the bowl. The pasta dough should be nice and smooth, but still firm and chewy. Shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Then roll out the dough through a pasta machine until the desired maizena (cornstarch). If you don’t have a pasta machine, you can roll out the dough in the same way on a floured work surface, dry for ten min and roll out to the desired maizena (cornstarch).

Filling and finishing:

Mix egg yolks and milk. Roll out about 100 g of the pasta dough very thinly.

Place black pudding slices on top and quickly cover with pasta dough brushed with a little egg yolk mixture. Press well smooth and cut into give with a pastry wheel. Boil water in a Reindl or shallow large saucepan with a pinch of salt and olive oil. Pour in kitchen paper and place the ravioli in the water on a layer of parchment or parchment paper. Simmer on low heat for three min.

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