Bavarian potato ravioli

Ingredients for 4 servings:

• 1 kg floury potatoes
• 150 g potato flour
• 2 eggs
• 200 g bacon, diced
• 1 onion(s)
• 3 tbsp lard (greaves)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Boil the potatoes the day before. Peel the potatoes and put them through a potato ricer. Mix the mashed potatoes with the potato flour and eggs until a smooth dough forms. Form into a large roll and cut into slices. Dice the bacon and fry with the diced onions in a pan until the bacon cubes are slightly crispy. Roll out the dough discs so that they are about 1-2 cm thick and the size of a dessert plate. Place the diced ham mixture in the middle and roll up the dough discs. If there is still a little open at the top, simply seal it with dough. Repeat this process with the entire dough. Place in a roasting pan greased with crackling lard. Place in the oven at 200°C for 45 minutes. Brush the crackling lard repeatedly during baking so that everything gets nice and crispy. Sauerkraut goes very well with this.