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Farm bars
Farm recipes
Large potato ravioli with apple and 'Speck' filling

Tyrolean recipes - farm recipes


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 tbsp butter
15 g butter
2 apples
1 pinch of salt
2 tbsp curd cheese ('Topfen')
1 pinch of nutmeg
1 tbsp parsley (chopped)
125 g flour
salt and pepper
flouring for rolling out
60 g butter (browned)
1 tbsp walnuts
1 tbsp chives (chopped)
apple slices (caramelised and dried)


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.

Have fun cooking!            
Patrizia Prantl Karnutsch        
Farmer at Schrenteweinhof near Lana, a 'Red Rooster' farm