Potato ravioli - recipe
Regional speciality Eastern Bohemia
Cooking time:around 5 min
When you’ve mastered the art of classic potato dough, this will allow you to create a whole raft of simple but tasty dishes. One such dish is these sweet ravioli with a jam filling and sprinkled with breadcrumbs.
Ingredients:
| 600 g potatoes 200 g wholemeal flour 150 g semolina 1 egg 100 g plum jam 30 ml water to dilute the jam |
2 l water 100 g breadcrumbs 100 g icing sugar 150 g butter salt |
Instructions:
Peel and boil the potatoes and leave to cool off. Finely grate and mix with salt, semolina and sieved wholemeal flour to create a dough. Leave some of the flour for dusting the rolling pin. Roll out the dough into a thin sheet, out of which you should cut circles around 6 cm across. Place a spoonful of jam in the centre of each and fold to create a kind of ravioli (alternatively you could cut the dough into squares and fold into triangles). Place these into slightly salted water and simmer gently, stirring carefully so that they don’t stick to the bottom. Drain, then sprinkle with fried breadcrumbs (fried without oil), dust with icing sugar and drizzle with melted butter.
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