Ingredients
For 4 portions
For the potato dough
250g
Potatoes, floury
90g
AP Flour, coarse grain
1
Egg yolk(s)
Salt and pepper
Nutmeg
For the filling
125g
QimiQ Classic, room temperature
125g
Knuckle of pork, cooked, finely diced
1
Garlic clove(s), finely chopped
50g
Onion(s), finely chopped
75g
Spinach, finely sliced
10g
Butter
Chanterelle Sauce
Preparation
- For the dough, mix all the ingredients together and briskly knead to a dough.
- For the fililng, 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.
- Drain well and serve immediately with the chanterelle sauce.
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