Total: 1 hr 45 min. | Active: 1 hr 15 min.
Nutritional value / person: 624 kcal
, Fat: 33 g
, Carbohydrate: 45 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pasta dough

200 g white flour
½ tsp salt
2 fresh eggs
½ tbsp olive oil


50 g lye rolls, cut into cubes
¾ dl milk
200 g minced meat (beef and pork)
200 g veal sausage meat
80 g diced bacon
200 g frozen chopped spinach, defrosted, drained
½ bunch flat-leaf parsley, finely chopped
1 egg
a little pepper
a little nutmeg
½ tsp salt


1 egg white
2 litres beef bouillon
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How it's done

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Pasta dough

Mix the flour and salt in a bowl. Add the eggs and oil, mix, knead for approx. 15 mins. to form a smooth dough.

Shape the dough into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.

Divide the dough into thirds, roll out into thin strips (each approx. 13 cm wide).

Cut the strips of dough into approx. 12 equal squares.


Mix the bread and milk in a bowl and leave to absorb for approx. 15 mins. Add the mince and all the other ingredients up to and including the salt, mix.


Beat the egg white. Place 3 tbsp of filling in the centre of each square. Brush the edges with egg white.

Good to know
Tip: The ravioli can be kept warm in a greased baking dish at 60°C.

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