John Myers
Ingredients for 4 servings:
- 500 g flour
- 20 g butter
- 3 tbsp oil
- 2 eggs
- 5 m.-sized potatoes
- 2 onions
- 2 eggs
- 200 g cheese (e.g. Saint-Marcellin) or crème fraîche
- Salt
- pepper
- n. B. herbs, fresh
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Prepare the dough: Place the flour in a large bowl. Melt the butter and oil together and add to the flour along with a little warm water. Add the eggs and knead everything into a smooth dough. Roll out the dough into several rectangular sheets (or make sheets with a pasta machine) and set aside. Prepare the filling: Peel the potatoes, boil them, and mash them into a dry puree. Finely slice the onions and fry them in a little butter until golden brown. Mix the puree, onions, eggs, and finely sliced cheese (or crème fraîche). Add salt, pepper, and fresh herbs to taste. Mix everything thoroughly. Now place the filling in small piles on a sheet of dough, leaving some space between them. Cover with a second sheet and lightly press the spaces between them. Cut out rectangular ravioli with a pastry wheel. Then fry the ravioli in hot oil and let them drain on a wire rack or paper. The ravioli can be eaten hot as a main course (with a green salad), as an hors d’oeuvre, or simply as a snack. Tip: Of course, other cheeses can be used, but it should definitely be a very spicy cheese.
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