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Ravioli

4 servings

Ingredients

• 250 g Flour
• 1 Stk Egg
• 1 Prise Salt
• 1 TL Oil
• Water (lukewarm) (nach Bedarf)
• 1 Stk Egg (for glazing, beaten)

Instructions

1. Dough: Knead 250 g flour, one egg, a pinch of salt, one teaspoon oil and some lukewarm water into a silky-smooth dough.
2. Let the dough rest for 30 minutes, then roll out two equally sized, thin sheets of dough.
3. Distribute the filling in regular intervals on one half, brush the dough all around with beaten egg and carefully place the second sheet of dough on top.
4. Press the spaces firmly, cut out approximately 4–5 cm square shapes and let them dry for one hour.
5. Place in boiling salted water, bring briefly to a boil and let simmer for a few minutes.
6. Carefully remove and serve with sauce or melted butter, grated cheese and salad.
7. Possible fillings: 1.
8. Thickened spinach and diced hard cheese. 2.
9. Finely dice onion and roast meat leftovers, sauté in butter, mix with cooked spinach. 3.
10. Diced cured pork tongue with small sugar peas. 4.
11. Ground fried meat, season generously, finely chop capers and anchovies and mix in. 5.
12. Finely chop roast meat, green peppers and onions, mix with cooked rice, pepper and marjoram. 6.
13. Finely chop cooked or fried poultry meat with fine vegetables and mix. 7.
14. Finely dice onion, veal liver and apples, fry in butter, season with salt, pepper and marjoram. 8.
15. Finely slice onion, sweat in hot oil until translucent, chop veal brain and sauté, work in thick spinach. 9.
16. Finely chop mushrooms and roast meat leftovers, stew, bind with thick tomato sauce. 10.
17. Steamed butter rice with small sugar peas. 11.
18. Ground ham, finely chop parsley and mix in diced tomatoes. 12.
19. Mix grated cheese with egg yolk, salt and whipped cream.

Based on a cookbook by Hans Hofer (1964), adapted with AI.