Speck Alto Adige ravioli filled with cheese on lettuce - recipe

Course: appetizer
Style: modern
Level of difficulty: easy
Preparation time: 30 min.
Created by: "Südtiroler Gasthaus" Group

     

Print  
   Speck ravioli filled with cream cheese on crisp spring lettuce
200 g Alto Adige cream cheese
salt
freshly ground pepper
finely minced thyme
finely minced marjoram
finely minced rosemary 
75 g Speck Alto Adige PGI, sliced
Further ingredients:
seasonal lettuce
salt
pepper
olive oil
balsamico vinegar
cocktail tomatoes 
½ apple, cut in wedges
Schüttelbrot, broken into small bits
400 g Alto Adige cream cheese
salt
freshly ground pepper
finely minced thyme
finely minced marjoram
finely minced rosemary 
150 g Speck Alto Adige PGI, sliced
Further ingredients:
seasonal lettuce
salt
pepper
olive oil
balsamico vinegar
cocktail tomatoes 
1 apple, cut in wedges
Schüttelbrot, broken into small bits
800 g Alto Adige cream cheese
salt
freshly ground pepper
finely minced thyme
finely minced marjoram
finely minced rosemary 
300 g Speck Alto Adige PGI, sliced
Further ingredients:
seasonal lettuce
salt
pepper
olive oil
balsamico vinegar
cocktail tomatoes
2 apples, cut in wedges
Schüttelbrot, broken into small bits
  

Preparation

Season the cream cheese with salt, pepper and herbs. Lay a Speck Alto Adige PGI slice on the counter and spread cream cheese on one half. Fold the other half over the filling, forming about 12. Arrange the lettuce on the plates. Make vinaigrette from the salt, pepper, olive oil and balsamico and drizzle it on the salad. Place the ravioli on top and garnish with cocktail tomatoes, apple wedges and Schüttelbrot.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Roasted King Prawns with Speck Alto Adige and Roveja Peas – recipe

Roasted King Prawns with Speck Alto Adige and Roveja Peas

A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.

to the recipe

“Schlutzer” refined with Speck Alto Adige over fresh salad - recipe

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.

to the recipe

Spelt and rye focaccia with onion and Speck Alto Adige PGI - recipe

Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck

A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.

to the recipe

Potato pizza with Speck Alto Adige - recipe

Potato pizza with speck

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.

to the recipe

Macaroni with Speck Alto Adige, tomatoes and courgette - recipe

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

to the recipe

Baked Potatoes with Speck Alto Adige and Chanterelles – Recipe

A baked potato filled with Speck Alto Adige PGI, chanterelles, apple, Fontina and sour cream on a plate. Around it, the ingredients and a baking tray with more potatoes.

A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese and Speck Alto Adige PGI

to the recipe

Rocket, Granny Smith apple and Speck Alto Adige - recipe

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige PGI, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

to the recipe

Wraps with Speck Alto Adige PGI

Wraps with Speck Alto Adige PGI

Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap! 

to the recipe

Red cabbage-quinoa-roulade with Speck Alto Adige - recipe

Red cabbage-quinoa-roulade with Speck Alto Adige

A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.

to the recipe

Crème brûlée with plum sauce and matchsticks of speck Alto Adige PGI

4. Crème brûlée with wintry plum sauce and matchsticks of speck Alto Adige PGI

If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.

to the recipe