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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.
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300 gfloury potatoes
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100 gflour
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1egg yolk
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1 dspnmelted butter
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1 1/2 tspnutmeg
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salt, pepper
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400 gpeeled pumpkin
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1 dspnbutter
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2 dspnchopped onion
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parsley (chopped)
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thyme
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mountain cheese
Instructions - Potato ravioli with pumpkin filling
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1.StepDice 100 g of the pumpkin, then cook the remaining 300 g in the oven at 140 °C for 20 minutes until soft.
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2.StepBrown the onions in butter, then add the diced pumpkin and cook together.
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3.StepMix up the cooked pumpkin, season with salt, pepper, parsley and thyme, and add to the diced pumpkin.
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4.StepAfter boiling the potatoes in their skins, peel them, mash and leave to cool.
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5.StepMix egg yolk, melted butter, nutmeg and salt with the mashed potato and then knead to a dough with flour.
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6.StepRoll out the potato dough, cut out rounds, place the pumpkin filling on top and fashion into half-moons.
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7.StepBoil 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.
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Happy cooking