Schüttelbrot ravioli

Schüttelbrot ravioli

Depending on the season, the ravioli can be prepared with different fillings such as spinach, pumpkin or game ragout.
Margit Stabinger
Farmer from farm Kinigerhof
4 persons
180 MIN.
  • 160 g
  • 200 g
    wheat flour
  • 3
    free-range eggs
  • a little olive oil and water
  • For the filling:
  • 100
    mature mountain cheese
  • 1/2
    onion, finely chopped
  • chives, finely chopped
  • salt, pepper
  • 300
  • To serve:
  • a little hard cheese
  • melted butter
  • streaky bacon or
  • chives
  • Print recipe
    Instructions - Schüttelbrot ravioli
    • circle-dashed 1.
      Dough: mix the finely-ground 'Schüttelbrot' with the flour and salt, add the eggs, olive oil and water (as required) and knead to form a smooth dough. Wrap in cling film and leave in the fridge for around 2 hours.
    • circle-dashed 2.
      Filling: braise the onion rings in a little butter and olive oil until golden and mix well with the cottage cheese, mountain cheese, chives, salt and pepper.
    • circle-dashed 3.
      Roll the dough out thinly, cut out round leaves (about 7 cm in diameter), place the filling in the middle, fold together and press down well on the edges.
    • circle-dashed 4.
      Boil the ravioli in salted water for 3 to 4 minutes, place on a plate and garnish with grated hard cheese, browned butter, slices of 'Bauchspeck' and chives.
      Happy cooking
    Margit Stabinger
    Farmer from 'Roter Hahn Hofschank'
    Kinigerhof in Sexten

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