Beef Soup with Ravioli Stars

Knead eggs, flour, water, oil, pinch of salt and nutmeg well together, grind into a ball, brush with oil, cover with cling film and best rest in the refrigerator for one night.

Cut the chives into fine rolls. Pluck the thyme.

Rub mushrooms well with kitchen paper, peel onions and cut both into small cubes. Sauté in hot canola oil until translucent, cool, then mix with cream cheese, thyme and chives, season with salt and season with pepper.

Grate mushrooms well with kitchen paper, sauté briefly with a little juice of a lemon, a few drops of oil and a little bit of clear soup. Tuck in sprigs of rosemary on top.

Roll out dough thinly on a floured board, pile cheese mixture on one half with a small spoon and a tiny bit of spacing, brush with ice cream spread in between. Fold the other half of the dough over the cheese mixture, flatten slightly, and cut out ravioli with a star-shaped cookie cutter.

Blanch star ravioli in lightly bubbling salted water. Dry on paper towel and fry briefly in hot clarified butter. Heat beef broth and season with sherry.

Serve:

Arrange soup in a deep dish, add ravioli and place rosemary mushroom head in the center.

554 Kcal – 37 g fat – 33 g egg white – 51 g carbohydrates – 4 Be (bread units)

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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