Ingredients
serves 4
filling:
- 50 g of finely diced Salsiz sausage
- 250 g of half-fat quark
- 150 g of grated Gruyère AOC
- ½ a tsp of salt
- a little pepper
- nutmeg
- 500 g of pasta dough
sage butter:
- 50 g of butter
- 1-2 tbs of chopped sage leaves
- a little salt
- pepper
- sage for garnish
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
filling:
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1 Mix together all the ingredients for the filling.
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2 Roll out the pasta dough. On one half of the dough scratch out the shape of 16 rectangles. Spread out the filling on these rectangles, leaving a 1 cm wide edge free all round. Brush this edge with water. Lay the other half of the pasta on top, pressing down the edges. Divide into rectangles. In two lots poach the rectangles for 4 mins. in a large quantity of salted water. Drain and keep warm.
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3 For the sage butter: melt the butter and warm the sage in it. Season with salt and pepper.
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4 Serve the ravioli on warmed plates. Dribble on the sage butter and garnish.
Bon
Appétit
Appétit
