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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 Patauner in Settequerce/Terlano

Whole-grain ravioli filled with creamy Braies goat cheese and dried plums

Ravioli with a difference
INGREDIENTS FOR 4 PEOPLE

Ravioli dough

270 g whole-grain wheat flour
3 free range eggs from South Tyrol
A little olive oil
Salt

Filling
60 g dried South Tyrolean plums (“Zwetschgenkloazen”)
150 g creamy Braies goat cheese
150 g ricotta
Thyme
Salt and pepper

Other
2 scallions
A little olive oil
60 g melted butter
4 sprigs of thyme
PREPARATION
For the ravioli dough: mix all the ingredients thoroughly and knead into a smooth dough. Wrap the dough in cling film and let it stand for at least 1 hour. For the filling: cut the dried plums into small cubes and mix with the creamy goat cheese, ricotta and thyme. Season with salt and pepper. Put the ravioli dough though the pasta machine to make it thin; cut out circles. Spoon a little filling onto half of the circles; brush the edges with water or egg white. Place one circle without filling on top of each circle with filling and pinch the edges together firmly. Cook for a few minutes in plenty of salted water, remove and drain. Cut the scallions into thin slices and fry briefly in olive oil. Arrange the ravioli on 4 plates, drizzle with butter and garnish with scallions, dried plums and thyme.
 
Recipe from Patauner in Settequerce/Terlano
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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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