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Herb ravioli

Herb ravioli

Schlutzer with fresh herbs are the spring version of the famous South Tyrolean Schlutzkrapfen.

Recipe from the farmer's kitchen

Elke Prader

Farmer from farm Wieshof

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Wieshof, Lajen ©

Ingredients

4 persons

60 MIN.

• For the dough:
• 100 g
  rye flour
• 120 g
  wheat flour
• 1
  free-range egg
• 1 dspn
  oil
• 50 - 80 ml
  water
• a little salt

For the filling:

50 g

onions

50 g

butter

1

garlic clove (finely chopped)

100 g

potatoes (boiled and mashed)

200 g

ricotta cheese

1 tsp

chives, parsley, basil (finely chopped)

salt, pepper

To serve:

some parmesan cheese

herb salt

Print recipe

www.roterhahn.it

Instructions - Herb ravioli

• 1.

  Step
  Make a smooth dough from the ingredients, cover and leave to rest for 30 minutes.
• 2.

  Step
  Peel and dice the onion and sweat in butter with the garlic.
• 3.

  Step
  Add the potatoes, ricotta and finely chopped herbs, mixing well. Season with salt and pepper.
• 4.

  Step
  Roll out dough thinly, cut out rounds of about 6 cm thickness and fill with herb filling before shaping them into half-moons and pressing down firmly.
• 5.

  Step
  Add to boiling water and boil for around 2-3 minutes.
• 6.

  Step
  Take out of water, drain and arrange on plates.
• 7.

  Step
  Finally, scatter over some parmesan, pour over some brown butter and sprinkle with chives and herb salt.
•  
  Happy cooking

Elke Prader

Farmer from 'Roter Hahn' Farm Holidays

Wieshof in Lajen

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