Which side dishes go well with ravioli

Herbal ravioli

For the herb ravioli, knead the ingredients for the pasta dough for approx. 10-15 minutes to form a smooth, firm dough, shape into a ball and cover for 1 hour. For the filling, quarter the peeled potatoes and cook in salted boiling water for about 20 minutes. Cut the bread slices into very small cubes and fry them in 10 g butter until golden brown. Wash herbs, spin dry and cut very finely. Drain the potatoes, mash them, allow to cool a little and mix with the remaining butter, salt, pepper, herbs, croutons and crème fraîche. Roll out the pasta dough thinly in two sheets. Place a small pile of the filling on a plate with a teaspoon at a distance of 5 cm. Place the second plate on top, press down the gaps and roll out the ravioli with a pastry wheel. Put the ravioli in boiling salted water and cook for about 4-5 minutes, then lift out and keep warm. Dice the smoked bacon and fry until crispy brown and pour over the ravioli. Wash the chives, spin dry, cut into rolls and sprinkle over the ravioli. A fresh green salad is perfect as a side dish.

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For the herb ravioli, knead the ingredients for the pasta dough for approx. 10-15 minutes to form a smooth, firm dough, shape into a ball and leave to rest covered for 1 hour. For the filling, quarter the peeled potatoes and cook in salted boiling water for about 20 minutes. Cut the bread slices into very small cubes and fry them in 10 g butter until golden brown. Wash herbs, spin dry and cut very finely. Drain the potatoes, mash them, allow to cool a little and mix with the remaining butter, salt, pepper, herbs, croutons and crème fraîche. Roll out the pasta dough thinly in two sheets. Place a small pile of the filling on a plate with a teaspoon at a distance of 5 cm. Place the second plate on top, press down the gaps and roll out the ravioli with a pastry wheel. Put the ravioli in boiling salted water and cook for about 4-5 minutes, then lift out and keep warm. Dice the smoked bacon and fry until crispy brown and pour over the ravioli. Wash the chives, spin dry, cut into rolls and sprinkle over the ravioli. A fresh green salad is perfect as a side dish.

Keywords: Ingredients: 500 g spaetzle flour500 g spaetzle flour1 pinch of salt1 pinch of salt5 eggs5 eggs2 tablespoons of oil2 tablespoons of oil a little water a little water200 g floury potatoes200 g floury potatoes1 slice of stale white bread1 slice of stale white bread50 g soft butter50 g soft butter salt, pepper, salt, pepper1 bunch of chives Chives1 bunch of parsley1 bunch of parsley some stalks chervil stalks chervil100 ml crème fraîche100 ml crème fraîche Flour for the work surface Flour for the work surface125 g streaky, smoked bacon125 g streaky, smoked bacon1 bunch of chives1 bunch of chives

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