Swabian Raviolis with Fried Onions

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Swabian Raviolis with Fried Onions

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Ingredients

Adjust Servings:
Dough:
3 2/3 cups all purpose flour
1/3 cup semolina flour
5 large eggs
1 tsp Vegetable Oil
Filling:
3/4 cup chopped onion
1 tbsp Butter
1/2 pound lean ground beef
1/2 pound lean ground pork
1/2 cup finely chopped parsley
1 bunch baby spinach
1 1/4 tsp Salt
1/2 tsp fresh ground white pepper
1/4 tsp freshly ground black pepper
1/3 tsp Ground mace
1/3 tsp ground ginger
1/3 tsp Dried marjoram
1/4 tsp mustard powder
1/8 tsp ground cardamon
1/8 tsp ground coriander
1/4 tsp ground nutmeg
1 1/2 tbsp non-fat milk powder
1 clove of garlic
2 large eggs
Serving:
1 1/2 quarts Beef Broth
Features:
  • 1 h 30 min
  • Serves 12
  • Medium

Ingredients

  • Dough:

  • Filling:

  • Serving:

Directions

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Swabian Ravioli was developed during the early 20th Century, when Catholics were fasting for long periods of time. It is said that these ravioli were used to “smuggle” meat into the church. And to this day the dish remains incredibly popular in Southwest Germany. Today, this dish is often meat filled, sometimes filled with fried onions too, or with onions on the side. They are a labour of love to make, but well worth it… and if you listen closely, you can hear the priests thanking you for breaking their fast with a little chunk of hidden meat!

Preparation:

  1. In a bowl, mix all of the ingredients for the dough. Turn out onto a floured work surface and knead the dough until firm and smooth.
  2. Wrap dough in a damp dishcloth and refrigerate for at least 2 hours.
  3. In a medium skillet, lightly fry the onions in oil. Transfer cooked onions to a large bowl, add remaining ingredients for the filling and mix until thoroughly combined.
  4. On a floured work surface, roll out the chilled dough into a thin rectangular sheet of 24 by 8 inches. Use a pastry wheel or knife to cut the rectangle in half lengthwise to make two long, thin rectangles.
  5. Spoon out meat filling, one heaping tablespoon at a time, onto one long strip of dough at 2-inch intervals. Place remaining dough strip on top, pressing down firmly around heaps of meat filling to seal. Use a pastry wheel or knife to cut dough into square dumplings.
  6. To cook the ravioli, bring a large pot of lightly salted water to a low boil.  Working in batches so as to not overcrowd, place the ravioli in the pot and keep the water at a very gentle simmer. Simmer for 10-15 minutes.
  7. Remove the ravioli with a slotted spoon and transfer them to a colander to drain.
  8. The most traditional way to serve Swabian ravioli is warming them in a rich clear broth (usually beef broth) and serving it as a soup.

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