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QimiQ
Benefits
All natural, contains no preservatives, additives or emulsifiers
Fillings remain moist for longer
Problem-free reheating possible
Creamy indulgent taste with less fat
25
medium
Ingredients for 4 portions
For the potato dough
250
g
Potatoes,
floury
90
g
AP Flour,
coarse grain
1
Egg yolk(s)
Salt and pepper
Nutmeg
For the filling
125
g
QimiQ Classic,
room temperature
125
g
Knuckle of pork, cooked,
finely diced
1
Garlic clove(s),
finely chopped
50
g
Onion(s),
finely chopped
75
g
Spinach,
finely sliced
10
g
Butter
Chanterelle Sauce
Method
1.
For the dough, mix all the ingredients together and briskly knead to a dough.
2.
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.
3.
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.
4.
Place the ravioli in boiling salted water, reduce the heat and continue to cook until done.
5.
Drain well and serve immediately with the chanterelle sauce.
