{"id":14767,"date":"2021-02-14T07:18:09","date_gmt":"2021-02-14T07:18:09","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/02\/14\/selbstgemachte-bunte-fleischravioli-mit-scharfer-douxelle-sauce-homemade-colorful-meat-ravioli-with-douxelle-sauce\/"},"modified":"2024-10-24T12:16:15","modified_gmt":"2024-10-24T04:16:15","slug":"selbstgemachte-bunte-fleischravioli-mit-scharfer-douxelle-sauce-homemade-colorful-meat-ravioli-with-douxelle-sauce","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/02\/14\/selbstgemachte-bunte-fleischravioli-mit-scharfer-douxelle-sauce-homemade-colorful-meat-ravioli-with-douxelle-sauce\/","title":{"rendered":"Selbstgemachte bunte Fleischravioli mit scharfer Douxelle Sauce \u2013 Homemade colorful Meat Ravioli with Douxelle Sauce"},"content":{"rendered":"<p style=\"text-align: center;\">Ich gebe ja schon l\u00e4nger Pasta Unterricht, fr\u00fcher an einer englischen Schule hier in Hong Kong in deren Nachmittagsklassen, jetzt nat\u00fcrlich vor allem in meiner eigenen K\u00fcche. Da aber auch ein Meister nicht vom Himmel f\u00e4llt, bin ich immer wieder am Neues ausprobieren, experimentieren, versuchen. Und nur mit \u00dcben wird man gut! Diesmal habe ich Fleischravioli gemacht, aber nicht \u201enormale\u201c, sondern solche mit einem dreifarbigen Schneckenmuster. Es war nicht ganz so einfach, aber sie sind schlussendlich doch gut gelungen. Serviert habe ich sie mit einer Douxelle, Douxelle ist eine Pilzsauce, worin die Pilze ganz klein gehackt werden.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>I teach pasta making for several years now, first in an English school here in Hong Kong in their afternoon activities, and now at home in my own kitchen. As a master never gets born as a master, I need to improve and experiment and try a soften as possible. <\/em><em>Through experimenting one gets better! <\/em><em>This time I made meat ravioli, but not the \u201enormal\u201c ones. I made the pasta in three colors and woven like a shell. It wasn\u2019t that easy but at the end they turned out quite nice. I served them with a douxelle, which is a sauce made with very finely chopped mushrooms.<\/em><\/p>\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun25-683x1024.jpg\" alt=\"\" class=\"wp-image-9085\"\/><\/figure><\/div>\n\n\n<p style=\"text-align: center;\"><strong>F\u00fcr die F\u00fcllung:<\/strong><br \/>400 g Rinderhackfleisch<br \/>100 g rohe Wurstf\u00fcllung<br \/>Rosmarin<br \/>Paprika<br \/>Salz und Pfeffer<br \/>100 g Frischk\u00e4se<br \/>Wenig Oel<\/p>\n<p style=\"text-align: center;\">Das Hackfleisch mit der Wurstf\u00fcllung im Oel gut durchbraten und w\u00fcrzen, dann ausk\u00fchlen lassen. Dann mit dem Frischk\u00e4se vermischen. Im K\u00fchlschrank ganz durchk\u00fchlen lassen.<\/p>\n<p style=\"text-align: center;\"><strong>Teig f\u00fcr ca. 12 grosse Ravioli:<\/strong><br \/>3 kleine Teige mit je:<br \/>100 g Mehl<br \/>1 Ei<br \/>1 Prise Salz <br \/>1 TL Oliven\u00f6l<br \/>(<a href=\"https:\/\/pane-bistecca.com\/2018\/10\/24\/pastateig-selbermachen-pasta-dough-handmade\/\">wie man den Teig knetet ist hier erkl\u00e4rt<\/a>)<\/p>\n<p style=\"text-align: center;\">1 Teig ohne Farbe lassen (gelber Teig)<br \/>1 Teig 50 g Blattspinat sehr klein hacken oder im Mixer zerkleinern (gr\u00fcner Teig)<br \/>1 Teig 1 rote Peperoni\/Paprika im Ofen r\u00f6sten, sch\u00e4len und p\u00fcrieren. (oranger Teig)<br \/>Die Farbzutaten werden gleich von Anfang an mit dem Ei in den Teig gegeben.<br \/>Da die bunten Teige durch die Zugabe von Gem\u00fcse weicher werden, muss man beim Kneten nochmals etwas Mehl zugeben, bis die Konsistenz des Teiges gleich ist wie beim gelben Teig! Alle Teige gut verkneten und in Klarsichtfolie gepackt 30 Minuten stehen lassen. <br \/>Jeden Teig einzeln mit der Teigmaschine in lange Platten rollen, beginnend von Einstellung 0 bis 3. Die Platten aufeinanderlegen und von der kurzen Seite her aufrollen. Diese Rolle nun in ca. 2-3 mm dicke Scheiben schneiden. Nun jedes Rondell einzeln durch die Walze der Teigmaschine geben, wieder von 0 bis 3. Man erh\u00e4lt ein ca. 8-10 cm grosses Rondell. Die Rondellen auf einer Arbeitsfl\u00e4che auslegen und jedes zweite Rondell mit etwas kaltem Wasser bestreichen. Dieses Rondell mit ca. 1 geh\u00e4uften Essl\u00f6ffel der F\u00fcllung belegen und das zweite Rondell dar\u00fcberlegen. Auf allen Seiten rund um die F\u00fcllung die beiden Teigrondellen gut zusammendr\u00fccken, evt. etwas zurechtschneiden. Die Ravioli auf einem Backpapier lagern, man kann sie so etwa 1 Tag im K\u00fchlschrank lagern. <br \/>Die Ravioli in gesalzenem Wasser ca. 12-15 Minuten kochen, dann sorgf\u00e4ltig absch\u00f6pfen.<\/p>\n<p style=\"text-align: center;\"><strong>F\u00fcr die Douxelle:<\/strong><br \/>250 g Champignons, ganz fein gehackt<br \/>3 Knoblauchzehen, ganz fein gehackt<br \/>\u00bd Bund Petersilie, ganz fein gehackt<br \/>\u00bc Zwiebel, ganz fein gehackt<br \/>20 g Butter<br \/>Salz und Pfeffer<br \/>Paprika<br \/>Chili Flocken<br \/>50 ml Sahne<\/p>\n<p style=\"text-align: center;\">Die Butter in einer weiten Pfanne erhitzen und die Zwiebel, den Knoblauch, die Pilze mit der Petersilie gut kochen, gut w\u00fcrzen! Die Sahne zugeben und kurz einkochen lassen.<br \/>Die Ravioli mit der Sauce servieren.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><strong><em>For the Filling:<\/em><\/strong><br \/><em>400 g ground Beef<\/em><br \/><em>100 g raw Sausage Meat<\/em><br \/><em>Rosemary<\/em><br \/><em>Paprika<\/em><br \/><em>Salt and Pepper<\/em><br \/><em>100 g Cream Cheese <\/em><br \/><em>Little Oil<\/em><\/p>\n<p style=\"text-align: center;\"><em>Fry the meat and sausage meat in a little oil until well cooked, season well. Let cool down. Then mix with the cream cheese and let cool in the fridge.<\/em><\/p>\n<p style=\"text-align: center;\"><strong><em>Dough for approx. 12 big Ravioli:<\/em><\/strong><br \/><em>3 small Doughs made each with:<\/em><br \/><em>100 g Flour<\/em><br \/><em>1 Egg<\/em><br \/><em>1 Pinch Salt<\/em><br \/><em>1 tsp Olive Oil<\/em><br \/><em>(<a href=\"https:\/\/pane-bistecca.com\/2018\/10\/24\/pastateig-selbermachen-pasta-dough-handmade\/\">how to make the dough you can see here<\/a>)<\/em><\/p>\n<p style=\"text-align: center;\"><em>Leave 1 Dough without the color (yellow Dough)<\/em><br \/><em>For 1 Dough: 50 g fresh Spinach chopped very fine or minced in the blender (green Dough) <\/em><br \/><em>For 1 Dough: 1 red Capsicum roasted in the oven, then pureed in the blender (orange Dough)<\/em><br \/><em>You add the colorants at the beginning immediately with the egg. <\/em><br \/><em>As the ingredients for the colored doughs are wet, you will have to add a little more flour to the dough to get the same consistency as the yellow dough. Knead the doughs very well, then wrap them into cling-foil and let rest for 30 minutes. <\/em><br \/><em>Now work each dough into long sheets with your pasta machine. Start with number 0 up to number 3. Put the pasta sheets on top of each other and roll them up together from the short end. Now cut slices of approx. 2-3 mm thickness. Now work each slice through the pasta machine again from 0 to 3. You get round slices of approx. 8-10 cm. Put the slices onto a work surface and brush each second one with some cold water. Put 1 heaped tablespoon of the filling onto those brushed ones and put the second disc on top of it. Now push the doughs together all around and fixate the filling this way inside. You may cut the Ravioli to size. Put them onto a baking paper, you can store them in the fridge this way up to 1 day. <\/em><br \/><em>Cook the Ravioli in salted water for approx. 12-15 minutes. Drain them carefully.<\/em><\/p>\n<p style=\"text-align: center;\"><strong><em>For the Douxelle:<\/em><\/strong><br \/><em>250 g Button Mushrooms, finely chopped<\/em><br \/><em>3 cloves of Garlic, finely chopped<\/em><br \/><em>\u00bd Bunch Parsley, finely chopped<\/em><br \/><em>\u00bc Onion, finely chopped<\/em><br \/><em>20 g Butter<\/em><br \/><em>Salt and Pepper<\/em><br \/><em>Paprika<\/em><br \/><em>Chili Flakes<\/em><br \/><em>50 ml Whipping Cream<\/em><\/p>\n<p style=\"text-align: center;\"><em>Melt the butter in a wide pan and fry the garlic, onion, parsley, and the mushrooms in it. Season very well. Add the whipping cream and let reduce slightly. <\/em><br \/><em>Serve he Ravioli with the sauce.<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun2-1024x683.jpg\" alt=\"\" class=\"wp-image-9086\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun3-1024x683.jpg\" alt=\"\" class=\"wp-image-9087\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun4-1024x683.jpg\" alt=\"\" class=\"wp-image-9088\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun5-1024x683.jpg\" alt=\"\" class=\"wp-image-9089\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun6-1024x613.jpg\" alt=\"\" class=\"wp-image-9090\"\/><\/figure>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun10-683x1024.jpg\" alt=\"\" class=\"wp-image-9091\"\/><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun12-683x1024.jpg\" alt=\"\" class=\"wp-image-9092\"\/><\/figure><\/div>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun14-1024x683.jpg\" alt=\"\" class=\"wp-image-9093\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun15-1024x683.jpg\" alt=\"\" class=\"wp-image-9094\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun18-1024x683.jpg\" alt=\"\" class=\"wp-image-9095\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun20-1024x683.jpg\" alt=\"\" class=\"wp-image-9096\"\/><\/figure>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun23-683x1024.jpg\" alt=\"\" class=\"wp-image-9097\"\/><\/figure><\/div>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun24-1024x683.jpg\" alt=\"\" class=\"wp-image-9098\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun7-1-768x1024.jpg\" alt=\"\" class=\"wp-image-9100\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun26-1024x683.jpg\" alt=\"\" class=\"wp-image-9101\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun29-1024x683.jpg\" alt=\"\" class=\"wp-image-9102\"\/><\/figure>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun30-820x1024.jpg\" alt=\"\" class=\"wp-image-9103\"\/><\/figure><\/div>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun33-1024x683.jpg\" alt=\"\" class=\"wp-image-9104\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun35-1024x683.jpg\" alt=\"\" class=\"wp-image-9105\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/02\/bun31-1024x683.jpg\" alt=\"\" class=\"wp-image-9106\"\/><\/figure>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ich gebe ja schon l\u00e4nger Pasta Unterricht, fr\u00fcher an einer englischen Schule hier in Hong Kong in deren Nachmittagsklassen, jetzt nat\u00fcrlich vor&#8230;<\/p>\n","protected":false},"author":5,"featured_media":161697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,139,129,85,1280,124,22,44,54,21,140,99,6,123,153,302,122,62,278,64,100],"tags":[131,127,50,58,25,104,303],"class_list":{"0":"post-14767","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-chili","9":"category-dumplings","10":"category-eggs","11":"category-europa","12":"category-meat","13":"category-vegetables","14":"category-main-dishes","15":"category-italien","16":"category-cheese","17":"category-garlic","18":"category-herbs","19":"category-pasta","20":"category-capsicum","21":"category-mushrooms","22":"category-ravioli-tortellini","23":"category-beef","24":"category-sauce","25":"category-spinach","26":"category-starters","27":"category-onion","28":"tag-dumplings","29":"tag-meat","30":"tag-main-dish","31":"tag-italien","32":"tag-kaese","33":"tag-herbs","34":"tag-ravioli","35":"post_format-post-format-gallery"},"yoast_head":"<!-- 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