Recipe Tip: Cheese Ravioli with Creamed Salad and Truffles
Top Recipe. All ingredients and tips for getting it right. These cheese ravioli (called kasnudeln) are a speciality from Carinthia in Austria. Top chef Hubert Wallner shares his deluxe version and shows how to make, fill and properly crimp the dumplings.
- 2 headlettuce, leaves separated
- 20 golive oil
- 40 gwhite balsamic vinegar
- salt, pepper, sugar
- 250 gfloury potatoes
- 250 gcurd cheese
- 1onion, finely chopped
- 3 tablespoonfinely chopped mixed fresh herbs (such as mint, parsley, chives)
- 500 gplain flour
- 1 tablespoonoil
- lukewarm water
- 2 tablespoonbutter
- white truffle, for shaving
Step 1For the creamed salad, blend the lettuce, oil and vinegar in a food processor to form a smooth creamy sauce. Pass through a fine sieve and chill. The olive oil will then be absorbed and the cream will become more stable.
Step 2For the filling, boil the potatoes in their skins until tender. Drain, peel and mash. In a bowl, mix with the crumbled curd cheese and the raw onion, season with salt to taste and mix in the herbs.
Step 3In a separate bowl, mix the flour, salt and oil. Add just enough lukewarm water, a tablespoon at a time, to form a smooth dough. Leave it to rest in the fridge for 1 hour.
Step 4Roll out the chilled dough thinly into a large rectangle.
Step 5Form small balls from the filling and place them at even intervals on one half the dough. Fold the dough over and gently press down between the filling.
Step 6Cut out the ravioli. Make sure there is no air left inside, or the ravioli will burst when coooked.
Step 7Crimp the ends of the dough (fold over a small piece and press down, fold over the dough next to it and press down, continuing until each is sealed).
Step 8Boil the ravioli in a large pan of salted water for about 10 minutes. Remove carefully using a slotted spoon.
Step 9For the garnish, heat the butter in a frying pan and gently cook the ravioli. Finish with a shaving of white truffles and serve on the creamed salad.
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