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Pasta dough or
ravioli dough
Filling
500 g curds
130 g rolls chopped into cubes
70 g butter
few tablespoons milk
50 g finely chopped onion
100 g boiled potatoes
2 tablespoons chopped mint leaves
2 tablespoon chopped chervil
Ground white pepper
80 g (6-1/2 tablespoons) butter
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-
Fry the onion
in butter until glassy.
- Pour the milk over the rolls just enough to moist them
lightly, add the curds, the onion and mix.
- Strain the potatoes, add the seasoning and herbs and
mix.
- Fashion into balls of about 40 g each. Place the balls
on the dough, leaving ample room between them, and brush the
edges with whisked egg.
- Fold over the dough from bottom to top and press it down
firmly all around.
- Cut out pockets of about 6 cm using a crescent-shaped
pastry cutter. Press down firmly along the outside and
serrate the edges.
- Boil for appox. 15 minutes, lift out of the water, leave
to drip, and serve with melted butter and chopped chives.
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