Paul de Bondt’s Mignon di Pasta Ripieni Con Passate di Lentichhie

Lentil Puree with Raviolini

Preparation info
  • Serves


    as a first course
    • Difficulty


Appears in
Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

By Chantal Coady

Published 2003

  • About


For the Lentil Purée

  • 200 g brown lentils (ideally Castellucci)
  • 1 onion, very finely chopped
  • 2


First make the lentil purée (this tastes best when made earlier): soften the chopped vegetables in olive oil over a very low heat until golden (about 10 minutes), but do not let them brown. Add the ras el hanout and fry for a minute. Cover with water (about twice the volume of the lentils) and bring to a simmer. Add the herbs and cook for 20 minutes to 1 hour, checking regularly to ensure the l