Coltunasi

Ingredients for 4 servings:

• 400 g flour
• 4 m.-sized eggs
• 2 tbsp water
• 1 tsp, heaped salt
• 150 g blue cheese, e.g. Roquefort or Gorgonzola
• 100 g fried onions
• 2 medium-sized boiled potatoes
• 80 g butter, cold

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 15 minutes

Ravioli filled with blue cheese, Romanian dish, vegetarian

Knead the dough from flour, eggs, water, and salt. Knead thoroughly; it will take about 15 minutes. Form a ball, place it in a pot, cover, and let it sit for a few hours. For the filling, mix the hot, peeled potatoes and blue cheese in a deep plate with a fork, add 60 grams of fried onions, and continue kneading until smooth and well blended. Remove the dough ball from the pot and knead again. Dust the kitchen table with flour and roll out the dough very thinly, ideally with a Turkish rolling pin*. Cut the dough into approximately 10 x 10 cm squares and place 1 teaspoon of filling in the center of each square. Fold the dough squares diagonally into triangles and pinch the edges together firmly between your thumb and forefinger. Important: Do not allow any filling to seep into the edges, as this will cause the dumplings to open during cooking. Cut the cold butter into small cubes. Bring a large pot of salted water to a boil. Drop in a few dumplings as soon as they float to the surface, lift them out with a slotted spoon, and place them in a large bowl. Sprinkle with butter cubes and some of the remaining fried onions. Continue this process in batches and layers until all the dough is used up. * Turkish rolling pin: This is the equivalent of a broom handle approximately 2 cm in diameter and approximately 85 cm long. Unlike our rolling pins, where you grip the two handles and roll the pin by yourself, the Turkish rolling pin is used with flat hands, rolling it back and forth on your palms. This is much more effective for rolling out dough!