Merguez and Comté ravioli in winter broth

Method

1. Make pasta dough by mixing the egg and flour. Knead by hand until smooth and firm, adding water or flour as needed.

2. Roll out with a rolling pin or pasta machine.

3. Cut out 5–6 cm circles. Place a thin slice of cheese and a small amount of merguez filling on each, then seal the edges.

4. Poach the ravioli in the broth with the vegetables for 5 minutes.

5. Plate and serve piping hot.