DE EN FR

Hier kommt das User Feedback

Phone E-Mail Info
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.

Lasst uns jetzt übers Essen reden

Lasst uns jetzt übers Essen reden

Sie gilt vielen als die beste Köchin im ganzen Bregenzerwald: Gabi Strahammer im „Schulhus“ in Krumbach.

Read more
CMYK_ISOcoated300_BWT_Felix_9698
Story

Cooking like a superhero in Bregenzerwald

read more