Ravioli from the “Restaurant Needs Chef" project
Ingredients for the dough
- 75 g coarse flour
- 25 g buckwheat flour
- 1 egg
- 1 egg yolk
- 1 g butter
- olive oil
Ingredients for the filling
- 30 g celeriac
- 30 g apples
- 100 g Zelene Doline milk spread with cream
- lemon zest
Combine all the ingredients into dough. Knead the dough for ten minutes until elastic and smooth. Shape it into a ball and cover with a damp cloth. Allow to rest for at least half an hour. Divide the dough into three pieces, roll out thinly on a floured surface and cut into squares.
Peel and cube the celeriac and apple. Fry the celeriac a little, add the apple and let the mixture cool. Mix in Zelene Doline milk spread with cream and season.
Take one teaspoonful of the filling, put it on one side of the pasta square, moisten the edges with water, fold and seal with a fork. Cook the ravioli in boiling salted water until they rise to the surface.
Serving suggestion: the ravioli can be served together with fried duck breast.