John Myers
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Swabian Ravioli
The perfect swabian ravioli recipe with a picture and simple step-by-step instructions.
dough
- 1 Pc. Egg size M
- 120 g Flour (double handle)
- 15 g Durum wheat semolina
- Salt
filling
- 150 g Mixed minced meat
- 100 g Bratwurst meat
- 20 g Leaf parsley, finely chopped
- 100 g Onion cubes
- 40 g Bun old
- 100 g Baby spinach
- 1 Pc. Egg
- 5 g Dried marjoram
- 1 tablespoon Breadcrumbs if necessary
- 10 g Butter
- Salt
- Pepper
- Freshly grated nutmeg
- Beef soup with a filler
- Fresh chives, cut into rings
melt
- 100 g Onion rings
- 30 g Butter
- Salt
dough
- Whisk the egg with 1 tablespoon of water and water and process 100 g of flour, semolina and salt into a dough. Spread the rest of the flour on a work surface and knead the dough vigorously. Cover and let rest for 1/2 hour.
filling
- Soak the rolls and then squeeze them out firmly. Wash the spinach and spin dry. Sauté in butter with onions and parsley for 2 minutes. Season well with salt, pepper, marjoram and nutmeg. To let it cool down. Process together with the picked bun, minced meat, sausage meat, egg and breadcrumbs to a smooth mass. Season to taste with salt and pepper. Chill for 10 minutes.
- Divide the dough into two portions. Roll out on a floured work surface about 2 mm thin on 40×30 cm. Place on a clean kitchen towel and spread over half of the filling. Roll up the dough from the long side using the cloth. Use a wooden spoon handle to divide into 4 equally sized pockets and then cut through at the seam. Repeat process. Put the Maultaschen in boiling salted water. Reduce the heat and let it simmer for about 10 minutes.
- In the meantime, heat the beef soup. Cook the onions in butter until golden brown and season with salt.
- Put gourd pockets in deep plates. Pour the soup over them. Sprinkle with chives and pour the onion melt on the Maultaschen.
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