Ravioli Stuffed with Sauerkraut and Bacon
Ingredients
- For the dough
- 350 grams Pastry flour
- 1 egg
- 1 Tbsp olive oil
- Pastry flour (for work surface)
- For the filling
- 1 onion
- 80 grams Bacon
- 1 Tbsp butter
- 150 grams Sauerkraut (canned)
- 2 Tbsps dry white wine
- salt
- freshly ground peppers
- ½ tsp Caraway
- 200 grams well expressed Sauerkraut
- 2 Tbsps dry white wine
- 170 grams Ricotta cheese
Preparation steps
For the dough: combine flour with egg, oil, salt and 100 ml (approximately 3 1/2 ounces) of lukewarm water, knead into a smooth pliable dough. If necessary, add more water or flour. Shape into a ball and wrap in palstic wrap, let rst for about 30 minutes.
For the filling: peel onion and chop very finely. Cut bacon into small cubes. Heat butter in a pan and saute onion and bacon for a few minutes. Drain sauerkraut and chop. Add to the pan and saute briefly, add wine to the pan and season with salt, pepper and cumin powder. Saute for about 5 minutes on low heat. Cool and add well- drained ricotta.
Put dough on a floured surface, roll out two thin strips (if desired, use pasta machine). Using a teaspoon, place filling on one strip at some distance from each other. Top with another dough strip and press dough firmly between the filling piles. Separate dumplings with a round cookie cutter (8-10 cm in diameter) (approximately 3-4 inches). Make round ravioli and press the edges together firmly.
Cook ravioli in a large pot with boiling salted water for about 8-10 minutes. As soon as they float up to the surface, remove with a slotted spoon and drain.
Heat butter in a pan and toss ravioli briefly. Transfer to plates and sprinkle with Parmesan and chives. Serve.
