Tyrolean ravioli with potato and cheese filling
servings
- 150 g wheat flour, plain
- 150 g rye flour
- 350 g potatoes
-
100 g Woerle processed cheese
(4 triangles “Rahm” each 25 g) - 1 onion
- 2 tbsp wild chives, chopped
- butter
- salt, pepper
Step 1
Knead a dough from the sifted flour, salt, and about 200 ml water. Cover and allow to rest until the filling is ready.
Step 2
Cook the potatoes and peel them while still hot, mix with the processed cheese. Finely chop the onion and lightly sauté in the butter. Combine with the wild chives and add to the potato mix. Season with salt and pepper.
Step 3
Knead the dough once again, roll out thinly onto the floured surface, and cut out circles (8 cm diameter). Add some filling to each sheet, brush the edge with very little water, fold in half and collapse.
Step 4
Place in boiling salt water and allow to simmer until the Tyrolean ravioli rise to the surface. Serve with melted hot butter and chopped wild chives.
