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teigtaschen-zwetschgen-patauner

Whole-grain ravioli filled with creamy Braies goat cheese and dried plums

Ravioli with a difference

Preparation

For the ravioli dough: mix all the ingredients thoroughly and knead into a smooth dough. Wrap the dough in cling film and let it stand for at least 1 hour. For the filling: cut the dried plums into small cubes and mix with the creamy goat cheese, ricotta and thyme. Season with salt and pepper. Put the ravioli dough though the pasta machine to make it thin; cut out circles. Spoon a little filling onto half of the circles; brush the edges with water or egg white. Place one circle without filling on top of each circle with filling and pinch the edges together firmly. Cook for a few minutes in plenty of salted water, remove and drain. Cut the scallions into thin slices and fry briefly in olive oil. Arrange the ravioli on 4 plates, drizzle with butter and garnish with scallions, dried plums and thyme.

Beer recommendation
We recommend the variety Märzen

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 people
4 people
8 people
Ravioli dough
135 g whole-grain wheat flour
2 free range eggs from South Tyrol
A little olive oil
Salt

Filling
30 g dried South Tyrolean plums (“Zwetschgenkloazen”)
75 g creamy Braies goat cheese
75 g ricotta
Thyme
Salt and pepper

Other
1 scallion
A little olive oil
30 g melted butter
2 sprigs of thyme
Ravioli dough
270 g whole-grain wheat flour
3 free range eggs from South Tyrol
A little olive oil
Salt

Filling
60 g dried South Tyrolean plums (“Zwetschgenkloazen”)
150 g creamy Braies goat cheese
150 g ricotta
Thyme
Salt and pepper

Other
2 scallions
A little olive oil
60 g melted butter
4 sprigs of thyme
Ravioli dough
540 g whole-grain wheat flour
6 free range eggs from South Tyrol
A little olive oil
Salt

Filling
120 g dried South Tyrolean plums (“Zwetschgenkloazen”)
300 g creamy Braies goat cheese
300 g ricotta
Thyme
Salt and pepper

Other
4 scallions
A little olive oil
120 g melted butter
8 sprigs of thyme
patauner
This recipe comes from
Patauner family
Via Bolzano 6, 39018 Settequerce/Terlano