Tyrolean recipes - farm recipes

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.