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Recipe - Quark-herb ravioli

Recipe - Quark-herb ravioli

Recipe - Quark-herb ravioli

Gabi Strahammer's quark and herb ravioli with toasted walnuts and dried apricots

For 6 servings:

Ravioli dough:

  • 250 g durum wheat semolina for the pasta
  • 250 g whole eggs

Knead together to form a dough and leave to rest in an airtight container in the fridge for about a day.

For the filling:

  • 250 g quark, well drained – I get very good quality from the Sennerei Langenegg alpine dairy (alternatively use cottage cheese)
  • 100 g mixed herbs (nettles, comfrey, parsley, sage, lovage), briefly blanched and finely chopped
  • 80 g finely chopped onion, softened in 1 tbsp butter
  • 1 egg
  • 50 g finely grated Alpine cheese
  • Salt and pepper

Mix all the ingredients, season and spoon into a piping bag with a wide, smooth nozzle.
1 egg, beaten, to glaze.

  • 1 tbsp butter
  • 6 walnuts, lightly toasted
  • 2 dried apricots, thinly sliced
  • 1 tbsp finely chopped chives

Roll the dough out into very thin sheets – spread the filling over – glaze with the egg and form the ravioli shapes. Simmer gently in salted water for 4 to 5 minutes. Lift out with a slotted spoon and toss in the butter mixture. Heat 1 tbsp butter in a frying pan until it is light brown and sizzling, stir in a few toasted walnuts, the finely sliced dried apricots and freshly chopped chives, mix with the ravioli and serve.

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