Ingredients
For 8 portions
For the ravioli dough
500g
Potatoes, floury
200g
Flour, coarse grain
3ea
Egg yolk(s)
1pinch(es)
Salt and pepper
1pinch(es)
Ground nutmeg
For the filling
250g
QimiQ Cream Base, unchilled
250g
Knuckle of pork, cooked, finely diced
1
Garlic clove(s), finely chopped
100g
Onion(s), finely chopped
150g
Spinach, finely sliced
25g
Butter
Preparation
- For the dough, mix all the ingredients together and briskly knead to a dough.
- For the fillng, whisk QimiQ Classic smooth. Fry the meat, garlic, onion and spinach in butter and allow to cool. Add to the QimiQ and mix well.
- Roll the dough out as thinly as possible on a lightly floured surface and cut in half. Place teaspoonfuls of the filling mixture about 1cm apart on one of the sheets of dough and moisten the gaps with water. Cover with the second sheet, pressing down gently around the mounds of filling to squeeze out the air pockets. Cut into squares around the filling using a pastry wheel.
- Place the ravioli in boiling salted water, reduce the heat and continue to cook until done.
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