Cauliflower with Black Pudding Ravioli

For the ravioli, prepare flour, semolina, 1 egg yolk, salt, egg, oil and 1-2 tbsp water in a food processor with dough hook until smooth. Wrap in plastic wrap and refrigerate for 2 hours. 2.

In the meantime, remove any skin from the blunzen. Cut off the sausage and grind it with the plucked marjoram leaves in a moulinette.

For the cauliflower, peel and cut the potatoes. Finely dice the shallot. Clean the cabbage and divide into small roses.

Sauté everything in a saucepan in the hot butter without color. Add stock, 200 ml water and milk and bring to a boil. Soften in 15-20 minutes with the lid slightly open. Season with salt, pepper and nutmeg.

4. chives cut into fine rolls, stir with olive oil and 1 tsp juice of a lemon.

5. cauliflower vegetables cool slightly, blend with liquid in a hand blender until very fine. Season with remaining juice of one lemon. Keep the relatively liquid puree warm in a saucepan.

Dust prepared pasta dough lightly with flour and cut in half.

Using a pasta machine, roll out one half of the dough to a 65×12 cm sheet, starting at the highest setting and rolling it out 1-2 mm thin, repeatedly dusting it very lightly with flour. Straighten the edges of the dough.

Cut out 6 squares of 10 cm edge length from the dough with a waved dough wheel. Mix the remaining egg. Cover the dough squares with a little bit of egg.

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