for 4 persons
Pastry: 150 g rye flour, 100 g wheat flour, 1 egg, 60 ml warm water, 1 soup spoon oil, Salt
Knead everything well and let the pastry rest for 30 minutes.
Fill: 160 g mountain cheese (at least 6 months aged), 160 g fresh cabbage, 50 g Speck (Tyrolean ham) in slices
Others: Bread crumbs from “Vinschger – Paarl”, brown butter, chives
Cut the Tyrolean ham in cubs, heat it in a pan without fat, add the chopped cabbage and cook it 2 minutes. Grind the mountain cheese with a Moulinette and give it to the cold Speck – cabbage – masse.
Roll out the pastry very thin with the pasta machine. Prick circles with 10 cm diameter. Enter the wealth with a spoon on the circles. Moisten the edge and fold it to moon forms. Cook the raviolis 4 minutes in salty water. Sprinkle them with bread crumbs and serve the raviolis with brown butter and chives.