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.
