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Schüttelbrot ravioli

Schüttelbrot ravioli

Depending on the season, the ravioli can be prepared with different fillings such as spinach, pumpkin or game ragout.

Recipe from the farmer's kitchen

Margit Stabinger

Farmer from farm Kinigerhof

Kinigerhof, Sexten ©

Ingredients

4 persons

180 MIN.

• 160 g
  Schüttelbrot
• 200 g
  wheat flour
• 3
  free-range eggs
• a little olive oil and water

For the filling:

100 g

mature mountain cheese

1/2

onion, finely chopped

chives, finely chopped

salt, pepper

To serve:

a little hard cheese

melted butter

streaky bacon or

chives

Print recipe

www.roterhahn.it

Instructions - Schüttelbrot ravioli

• 1.

  Step
  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.
• 2.

  Step
  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.
• 3.

  Step
  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.
• 4.

  Step
  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.
•  
  Happy cooking

Margit Stabinger

Farmer from 'Roter Hahn Hofschank'

Kinigerhof in Sexten

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