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Large potato ravioli with apple and 'Speck' filling

Tyrolean recipes - farm recipes

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Large potato ravioli with apple and 'Speck' filling

ingredients ( Serves 4 )

For the potato ravioli:
For the apple and 'Speck' filling:
500 g potatoes
50 g diced 'Speck'
2 egg yolks
1 dspn butter
15 g butter
2 apples
1 pinch of salt
2 dspn curd cheese ('Topfen')
1 pinch of nutmeg
1 dspn parsley (chopped)
125 g flour
salt and pepper
flouring for rolling out
60 g butter (browned)
1 dspn walnuts
1 dspn chives (chopped)
apple slices (caramelised and dried)

preparation

Brown the diced 'Speck' with the butter. Peel and dice the apples. Finally, combine with the curd cheese, diced 'Speck' and parsley and season lightly. Leave the boiled and mashed potatoes to cool, mix with egg yolk, butter, salt and nutmeg. Sieve in the flour and knead to form a dough. Roll out the potato dough evenly, cut out rounds, place apple and 'Speck' filling on top and seal with another round of dough. Boil the ravioli in salted water for 3 minutes. Then garnish with caramelised butter and dried apples, walnuts and chives.

Patrizia Prantl Karnutsch from Schrenteweinhof in Lana wishes you happy cooking!
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