in Germany

Black pudding ravioli

updated

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Ingredients for 4 servings:

  • 200 g flour, double-grip – I use type 405
  • 4 eggs
  • 1 egg yolk
  • ½ ring/e black pudding (Flönz)
  • Salt
  • olive oil
  • Sauerkraut, cooked
  • Sauce (truffle sauce, see my recipe in the database)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the flour with the eggs, a pinch of salt, and a dash of olive oil until an elastic dough forms. Cut eight slices of the Flönz and set aside, then mince the rest. Roll out the pasta dough, cut out ravioli, fill with the Flönz mixture, and seal the edges with egg yolk. Cook “al dente” and serve immediately. Sauerkraut goes very well with a light truffle sauce. To serve, fry the eight Flönz slices until crispy. Place the sauerkraut in the center of the plate, arrange the ravioli on top, pour the light truffle sauce over them, and add two slices of fried black pudding to each plate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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