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Herb ravioli

Herb ravioli

Schlutzer with fresh herbs are the spring version of the famous South Tyrolean Schlutzkrapfen.

Recipe from the farmer's kitchen

Elke Prader

Farmer from farm Wieshof

Wieshof, Lajen ©

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

• 1.

  Step
  Make a smooth dough from the ingredients, cover and leave to rest for 30 minutes.
• 2.

  Step
  Peel and dice the onion and sweat in butter with the garlic.
• 3.

  Step
  Add the potatoes, ricotta and finely chopped herbs, mixing well. Season with salt and pepper.
• 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.
• 5.

  Step
  Add to boiling water and boil for around 2-3 minutes.
• 6.

  Step
  Take out of water, drain and arrange on plates.
• 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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