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Farm bars
Farm recipes
'Schüttelbrot' ravioli

Tyrolean recipes - farm recipes


'Schüttelbrot' ravioli

ingredients ( Serves 4 persons )

160g 'Schüttelbrot'
1/2 onion, finely chopped
200g wheat flour
a little olive oil and water
3 free-range eggs
chives, finely chopped
300g full-fat cottage cheese ('Topfen')
100g mature mountain cheese
to serve, a little hard cheese, melted butter, 'Bauchspeck' and chives


Dough: 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. Filling: 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. Roll 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. Boil 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.
Have fun cooking
Farmer at ’Kinigerhof‘ near Sexten, a ’Red Rooster‘ farm and inn