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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
 
Recipe from Oberraut in Ameto/Brunico

Ravioli filled with cream cheese and served on meadow herb pesto

Tasty pasta pockets with South Tyrolean cream cheese from the mountain pastures
INGREDIENTS FOR 4 PEOPLE

Pasta dough

100 g wheat flour
100 g durum wheat flour
2 eggs
1 tsp olive oil
Salt

Cream cheese filling
200 g South Tyrolean cream cheese (made of cow’s milk)
Salt
Pepper

Meadow herb pesto
Meadow herbs (e.g. ribwort, plantain, yarrow, cow parsnip, goosefoot, ground elder, parsley, nettles etc.)
100 g parmesan, grated
1 small garlic clove
Salt and white pepper
Olive oil

Other
100 g melted butter
Parmesan shavings
PREPARATION
For the pasta dough: put the wheat and durum wheat into a bowl and mix with the eggs, olive oil and salt. Knead into a smooth dough on the worktop. Wrap the dough in cling film and let it stand for 30 minutes. For the cream cheese filling: mix all the ingredients together thoroughly. Wash the meadow herbs, blanch briefly in salted water and rinse in ice water. Chop in the mixer together with the parmesan, garlic and oil; season with salt and pepper. Roll out the pasta dough. Cut out circles and place 1 dsp cream cheese filling into each circle. Shape into ravioli. Cook for 2-3 minutes in salted water, drain and remove. Put the pesto on the plates. Arrange the ravioli on it, sprinkle with parmesan and drizzle with butter.
 
Recipe from Oberraut in Ameto/Brunico
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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