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Potato ravioli with pumpkin filling

Potato ravioli with pumpkin filling

The farmers cook with the ingredients that the farm produces over the course of the seasons. So in autumn pumpkin dishes are the order of the day.
Walter Rainer
Farmer from farm Ungererhof
Ingredients
4 Persons
60 MIN.
  • 300 g
    floury potatoes
  • 100 g
    flour
  • 1
    egg yolk
  • 1 dspn
    melted butter
  • 1 1/2 tsp
    nutmeg
  • salt, pepper
  • 400 g
    peeled pumpkin
  • 1 dspn
    butter
  • 2 dspn
    chopped onion
  • parsley (chopped)
  • thyme
  • mountain cheese
Print recipe
www.roterhahn.it
Instructions - Potato ravioli with pumpkin filling
  • circle-dashed 1.
    Step
    Dice 100 g of the pumpkin, then cook the remaining 300 g in the oven at 140 °C for 20 minutes until soft.
  • circle-dashed 2.
    Step
    Brown the onions in butter, then add the diced pumpkin and cook together.
  • circle-dashed 3.
    Step
    Mix up the cooked pumpkin, season with salt, pepper, parsley and thyme, and add to the diced pumpkin.
  • circle-dashed 4.
    Step
    After boiling the potatoes in their skins, peel them, mash and leave to cool.
  • circle-dashed 5.
    Step
    Mix egg yolk, melted butter, nutmeg and salt with the mashed potato and then knead to a dough with flour.
  • circle-dashed 6.
    Step
    Roll out the potato dough, cut out rounds, place the pumpkin filling on top and fashion into half-moons.
  • circle-dashed 7.
    Step
    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.
  •  
    Happy cooking
Walter Rainer
Farmer from 'Roter Hahn Hofschank'
Ungererhof in Ratschings

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Klaus Rainer  | Ratschings  (Eisacktal valley)
South Tyrolean inn
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