Aromatic dishes and unforgettable enjoyment are very important in our hotel. Fresh ideas, new flavours and passion to a high degree in our kitchen ensure a recurring taste experience in our dishes.
The high experience as well as the origin from the south of Italy also influence the knowledge of the Italian cuisine of our chefs. This experience is reflected above all in the dishes.
In this blog post we present a recipe for homemade ravioli with mascarpone, curd cheese and vegetables from our chef Vito.
Below we list the ingredients needed as well as the preparation of the dish.
For the pasta dough:
200 g durum wheat semolina
200 g wheat flour (type 00)
1 tablespoon olive oil
A pinch of salt
For the filling:
200 g mascarpone
100 g curd cheese
1 celery stalk
1 egg white
1 tablespoon cornflour (maize starch)
A pinch of salt
A pinch of pepper
70 g butter
Grated Parmesan cheese
Fresh sage leaves
Put the flour together with the durum wheat semolina on a table and form a hollow. In the centre, add the eggs, olive oil and salt and mix well with a fork. Then continue to knead with your hands until you have a homogeneous, smooth dough. Wrap it in cling film or a damp kitchen towel and place in the fridge for 30 minutes.
In the meantime, cut the vegetables into small cubes. Slowly heat the olive oil in a pan, add the onion and sauté. Then add the vegetables and season with salt and pepper. Remove from the heat and leave to cool. Mix the mascarpone and curd with the egg white and sieved cornflour, then add.
After the pasta dough has rested, cut it into quarters. First process only one piece, meanwhile wrap the other three pieces again in cling film or cover with a slightly damp tea towel. Now alternately shape the pieces of dough into a flat patty with the palms of your hands and dust lightly with flour. Roll out with a rolling pin or pasta machine. Divide the dough into two layers (6-8 cm diameter) and place a teaspoon of the filling on one of the two sides. Place the second layer on top and press the edges firmly with your fingers until the dumplings are well closed. (You can also moisten the edges a little with water or egg white beforehand). Then cut out the tortelli with a pasta wheel or cut them out with a suitable mould
Place the tortelli in boiling salted water for a few minutes. Strain and serve with melted sage butter and grated Parmesan cheese.
Tip on the side: You are very welcome to make this recipe at home. We would be very happy to see your successful recipes and experiences, please send us a photo of your dish!
Sunny greetings from Merano