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
Kinigerhof, Sexten
Ingredients
4 persons
180 MIN.
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160 gSchüttelbrot
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200 gwheat flour
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3free-range eggs
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a little olive oil and water
100
mature mountain cheese
1/2
onion, finely chopped
chives, finely chopped
salt, pepper
300
a little hard cheese
melted butter
streaky bacon or
chives
Instructions - Schüttelbrot ravioli
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1.
StepDough: 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. -
2.
StepFilling: 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.
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3.
StepRoll 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.
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4.
StepBoil 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.
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Happy cooking
