en de it
teigtaschen-mit-frischkaese-oberraut

Ravioli filled with cream cheese and served on meadow herb pesto

Tasty pasta pockets with South Tyrolean cream cheese from the mountain pastures

Preparation

For the pasta dough: put the wheat and durum wheat into a bowl and mix with the eggs, olive oil and salt. Knead into a smooth dough on the worktop. Wrap the dough in cling film and let it stand for 30 minutes. For the cream cheese filling: mix all the ingredients together thoroughly. Wash the meadow herbs, blanch briefly in salted water and rinse in ice water. Chop in the mixer together with the parmesan, garlic and oil; season with salt and pepper. Roll out the pasta dough. Cut out circles and place 1 dsp cream cheese filling into each circle. Shape into ravioli. Cook for 2-3 minutes in salted water, drain and remove. Put the pesto on the plates. Arrange the ravioli on it, sprinkle with parmesan and drizzle with butter.

Beer recommendation
We recommend the variety Helles Lager

Ingredients for

2 people
4 people
8 people
Pasta dough
50 g wheat flour
50 g durum wheat flour
1 egg
½ tsp olive oil
Salt

Cream cheese filling
100 g South Tyrolean cream cheese (made of cow’s milk)
Salt
Pepper

Meadow herb pesto
Meadow herbs (e.g. ribwort, plantain, yarrow, cow parsnip, goosefoot, ground elder, parsley, nettles etc.)
50 g parmesan, grated
½ small garlic clove
Salt and white pepper
Olive oil

Other
50 g melted butter
Parmesan shavings
Pasta dough
100 g wheat flour
100 g durum wheat flour
2 eggs
1 tsp olive oil
Salt

Cream cheese filling
200 g South Tyrolean cream cheese (made of cow’s milk)
Salt
Pepper

Meadow herb pesto
Meadow herbs (e.g. ribwort, plantain, yarrow, cow parsnip, goosefoot, ground elder, parsley, nettles etc.)
100 g parmesan, grated
1 small garlic clove
Salt and white pepper
Olive oil

Other
100 g melted butter
Parmesan shavings
Pasta dough
200 g wheat flour
200 g durum wheat flour
4 eggs
2 tsp olive oil
Salt

Cream cheese filling
400 g South Tyrolean cream cheese (made of cow’s milk)
Salt
Pepper

Meadow herb pesto
Meadow herbs (e.g. ribwort, plantain, yarrow, cow parsnip, goosefoot, ground elder, parsley, nettles etc.)
200 g parmesan, grated
2 small garlic cloves
Salt and white pepper
Olive oil

Other
200 g melted butter
Parmesan shavings
oberraut
This recipe comes from
Feichter family
Via Ameto 1, 39031 Ameto/Brunico