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Herb ravioli

Herb ravioli

Schlutzer with fresh herbs are the spring version of the famous South Tyrolean Schlutzkrapfen.
Elke Prader
Farmer from farm Wieshof
Ingredients
4 persons
60 MIN.
  • For the dough:
  • 100 g
    rye flour
  • 120 g
    wheat flour
  • 1
    free-range egg
  • 1 dspn
    oil
  • 50 - 80 ml
    water
  • a little salt
  • For the filling:
  • 50 g
    onions
  • 50 g
    butter
  • 1
    garlic clove (finely chopped)
  • 100 g
    potatoes (boiled and mashed)
  • 200 g
    ricotta cheese
  • 1 tsp
    chives, parsley, basil (finely chopped)
  • salt, pepper
  • To serve:
  • some parmesan cheese
  • herb salt
  • Print recipe
    www.roterhahn.it
    Instructions - Herb ravioli
    • circle-dashed 1.
      Step
      Make a smooth dough from the ingredients, cover and leave to rest for 30 minutes.
    • circle-dashed 2.
      Step
      Peel and dice the onion and sweat in butter with the garlic.
    • circle-dashed 3.
      Step
      Add the potatoes, ricotta and finely chopped herbs, mixing well. Season with salt and pepper.
    • circle-dashed 4.
      Step
      Roll out dough thinly, cut out rounds of about 6 cm thickness and fill with herb filling before shaping them into half-moons and pressing down firmly.
    • circle-dashed 5.
      Step
      Add to boiling water and boil for around 2-3 minutes.
    • circle-dashed 6.
      Step
      Take out of water, drain and arrange on plates.
    • circle-dashed 7.
      Step
      Finally, scatter over some parmesan, pour over some brown butter and sprinkle with chives and herb salt.
    •  
      Happy cooking
    Elke Prader
    Farmer from 'Roter Hahn' Farm Holidays
    Wieshof in Lajen

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