with Curd Cheese and Herb Filling
Sieve flour into a mixing bowl.
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.
Wrap the dough in a damp tea towel and rest for 30 minutes.
For the filling, sauté butter with the onion and garlic in a pan.
Mix the curd cheese and herbs, salt well and season with pepper and nutmeg.
Stir in the slightly cooled onion and garlic mixture.
On a lightly floured work surface, roll out the dough to ca. 3 mm thick.
Using a pastry wheel, divide into squares (5x5 cm) and brush with egg.
Put some filling on each of the pastry squares, fold them together and press the ends down with a fork.
Bring a wide pan of well-salted water to the boil and then reduce the temperature to a medium heat.
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.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