Bavarian Ravioli with Roasted Pointed Cabbage Salad


Rating: 3.55 / 5.00 (11 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Filling:













Ravioli:






Pointed cabbage salad:

















Instructions:

Filling Remove the skin from the onion and cut into small cubes. Blanch briefly in boiling hot water. Cut the bacon into small cubes and fry in a frying pan with the oil until crispy. Drain on a paper towel. Cut the roast pork into small cubes and mix with bacon cubes, onions, sausage meat and mustard. Grate some lemon peel. Season with salt, pepper, marjoram, a pinch of lemon zest and freshly chopped parsley.

Ravioli Cut the pasta dough into quarters and roll out into four thin, long sheets of dough using a pasta machine or pasta walker, dusting with a tiny bit of flour. Cover with plastic wrap until ready to use. Mix the egg, thinly brush half of each pasta sheet with the egg. Place the pork roast cases on top, spacing them about two to three inches apart, and place the remaining sheets of dough loosely on top, as smoothly as possible. Use your fingers to smooth the top sheet of dough around the filling. With a pastry wheel serrated, cut out squares. Seal the edges without air bubbles and place on a tray sprinkled with semolina until ready to cook.

Pointed cabbage salad Cut the bacon into three-inch strips and fry in a hot skillet until crisp.

Remove the pointed cabbage from the stem, quarter it and cut it into strips half a centimeter thick. In a deep frying pan, caramelize the powdered sugar and fry the pointed cabbage strips in it.

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