Recipes
Styrian ravioli
- 60 Min.Preparation time
- 4Portions
Pasta dough
- 200 g flour
- 2 eggs
- 2 cl Steirerkraft Pumpkin seed oil PGI
- salt
Filling
- 100 g curd
- 50 g potatoes, cooked
- 50 g spicy cheese
- 20 g Steirerkraft pumpkin seeds, chopped
- 1 egg yolk
- parsley
- salt, pepper
Garnish
- 1-2 tbsp butter
- Steirerkraft pumpkin seeds, chopped
- SteirerKren horseradish, grated
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Preparation
- Sprinkle the flour over a clean work surface and make a hollow in the middle. Add the eggs, pumpkin seed oil and salt into the hollow and knead to form a smooth dough. Wrap in cling film and leave to cool in the fridge for min. 1-2 hours. To make the filling, add the curd to a bowl. Ideally, the potatoes should be pressed while still hot and then added to the curd. Slice the cheese into small cubes and mix with the remainder of the ingredients. Season to taste.
- Roll the pasta dough out thin. Cut out circles (approx. 8 cm in diameter) and brush the edges with water. Add the curd filling to the centre of each circle using 2 teaspoons and fold together the circles to create stuffed semi-circles of pasta. Press together the edges with your fingers or a spoon. Depending on their size and thickness, boil the Styrian ravioli in salted water for 5-7 minutes and leave the steam to evaporate off briefly before serving on a plate. Foam the butter in a pan with the pumpkin seeds, toss the ravioli in the butter while still hot and serve.
- Before serving, garnish with horseradish and the Styrian pasta parcels are ready! Works well with a green salad with Styrian apple vinegar and Steirerkraft pumpkin seed oil PGI.
This is my tip
Resting the dough prevents it from contracting again while rolling out. This makes the dough easier to handle while the cling film prevents it from drying out.
Recipe Rocker 2014
Pumpkin seeds coarsely chopped
Pumpkin seed oil Premium
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Styrian ravioli 
Difficulty level: easy
Pasta dough
Filling
Garnish
Shop products online
Preparation
This is my tip Resting the dough prevents it from contracting again while rolling out. This makes the dough easier to handle while the cling film prevents it from drying out. Recipe Rocker 2014 |