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Potato ravioli with pumpkin filling

Tyrolean recipes - farm recipes

Starter

Potato ravioli with pumpkin filling

ingredients

300 g floury potatoes
100 g flour
1 egg yolk
1dspn melted butter
1 pinch nutmeg
salt, pepper
400 g peeled pumpkin
1 dspn butter
2 dspn chopped onion
chopped parsley
thyme
mountain cheese

preparation

Dice 100 g of the pumpkin, then cook the remaining 300 g in the oven at 140 °C for 20 minutes until soft. Brown the onions in butter, then add the diced pumpkin and cook together.
Mix up the cooked pumpkin, season with salt, pepper, parsley and thyme, and add to the diced pumpkin. After boiling the potatoes in their skins, peel them, mash and leave to cool. Mix egg yolk, melted butter, nutmeg and salt with the mashed potato and then knead to a dough with flour. Roll out the potato dough, cut out rounds, place the pumpkin filling on top and fashion into half-moons.
Boil the half-moons in salted water until they rise to the surface. Take them out of the water and serve with brown butter and cheese shavings.
Have fun cooking
Walter Rainer
Farmer at ’Ungererhof‘ near Ratschings, a ’Red Rooster‘ farm and inn
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www.redrooster.it