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Herb ravioli

Tyrolean recipes - farm recipes

Starter

Herb ravioli

ingredients

Ingredients for 4 persons
For the filling:
For the dough:
50 g onions
100 g rye flour
50 g butter
120 g wheat flour
100 g potatoes (boiled and mashed)
1 egg
200 g ricotta cheese
1 dspn oil
1 garlic clove (finely chopped)
50 - 80 ml water
1 tspn chives, parsley, basil (finely chopped)
salt
freshly ground pepper, some parmesan cheese
herb salt

preparation

Make a smooth dough from the ingredients, cover and leave to rest for 30 minutes. Peel and dice the onion and sweat in butter with the garlic. Add the potatoes, ricotta and finely chopped herbs, mixing well. Season with salt and pepper. 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. Add to boiling water and boil for around 2-3 minutes. Take out of water, drain and arrange on plates. Finally, scatter over some parmesan, pour over some brown butter and sprinkle with chives and herb salt.

 Maria Reichhalter Prader from Wieshof in Lajen wishes you happy cooking.
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