homemade ravioli with curd cheese and herb filling

With curd and herb filling


For the pasta dough

  • 400 g of wheat flour
  • 2 whole eggs
  • 2 egg yolks
  • 1 tbsp olive oil
  • 1 tbsp lukewarm water
  • 0.5 tsp salt

For the filling

  • 1 teaspoon butter
  • 1 small Onion, very finely chopped
  • 1 clove of garlic, very finely chopped
  • 100 g curd cheese
  • 1 handful of mixed herbs, roughly chopped
  • Salt, pepper, nutmeg

Additional ingredients

  • 1 beaten egg
  • 200 g white asparagus, peeled and cut into 1 cm thick pieces
  • 1 tbsp butter
  • 1 lemon, finely zested
  • 50 g grated parmesan cheese


  1. Sift the flour into a mixing bowl.
  2. Mix eggs and the yolks with olive oil, water and salt and knead to a smooth dough with the dough hook in the food processor. Knead by hand on a work surface and form a ball.
  3. Wrap the dough in a damp tea towel and let it rest for 30 minutes.
  4. For the filling, sauté butter with the onion and garlic in a pan.
  5. Mix the curd cheese and herbs, salt well and season with pepper and nutmeg.
  6. Stir in the slightly cooled onion and garlic mixture.
  7. On a lightly floured work surface, roll out the dough to ca. 3 mm thick.
  8. Using a pastry wheel, divide into squares (5×5 cm) and brush with egg.
  9. Put some filling on each of the pastry squares, fold them together and press the ends down with a fork.
  10. Bring a wide pan of well-salted water to the boil and then reduce the temperature to a medium heat.
  11. First boil the asparagus pieces in the pan for 2 minutes until tender, remove and immediately rinse with cold water. Next simmer the ravioli in the same water in batches for about 10-15 minutes. Remove from the water using a slotted spoon and immediately turn them over in a pan containing melted butter.
  12. Serve with asparagus, lemon zest and parmesan

Food should make you happy and do you good – and we love our work for exactly this reason“

… Carolina and Carina agree.

You can find more fantastic recipes at … the Foodblog „Kitchenstory“ from Carolina Auer and Carina Grissemann

Kitchen story

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