Ravioli Stuffed with Sauerkraut and Bacon

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Ravioli Stuffed with Sauerkraut and Bacon
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h.
Ready in

Ingredients

for
4
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
For serving
60 grams butter
50 grams freshly grated Parmesan
1 handful scallions
How healthy are the main ingredients?
SauerkrautRicotta cheeseSauerkrautParmesanolive oilegg

Preparation steps

1.

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. 

2.

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.  

3.

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.  

4.

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.

5.

Heat butter in a pan and toss ravioli briefly. Transfer to plates and sprinkle with Parmesan and chives. Serve. 

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