Ravioli with salted cod, South Tyrolean pancetta and potatoes

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 60 min.
Created by: "Südtiroler Gasthaus" Group

     

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  Spelt ravioli with salted cod and potatoes



For the pasta dough:
100 g spelt flour 
25 g semolina 
1 large egg
salt
olive oil
For the filling:
100 g potatoes 
100 g salted cod, washed and cooked 
10 g butter 
10 g onion, finely diced
marjoram
salt and pepper
Further ingredients:
2 slices of South Tyrolean pancetta, diced
sunflower oil
smoked ricotta, grated
butter
For the pasta dough:
200 g spelt flour
50 g semolina 
2 large eggs
salt
olive oil
For the filling:
200 g potatoes 
200 g salted cod, washed and cooked 
20 g butter 
20 g onion, finely diced
marjoram
salt and pepper
Further ingredients:
4 slices of South Tyrolean pancetta, diced
sunflower oil
smoked ricotta, grated
butter
For the pasta dough:
400 g spelt flour 
100 g semolina 
4 large eggs
salt
olive oil
For the filling:
400 g potatoes 
400 g salted cod, washed and cooked 
40 g butter 
40 g onion, finely diced
marjoram
salt and pepper
Further ingredients:
8 slices of South Tyrolean pancetta, diced
sunflower oil
smoked ricotta, grated
butter
 

Preparation

For the pasta dough, knead all ingredients into a smooth dough. Wrap the dough in plastic and let rest in the refrigerator for at least 30 minutes. Boil, rice and cool the potatoes. Mince the salted cod and add to the potatoes. Heat the butter and sauté the onions until transparent. Add these also to the potatoes. Mix and season with marjoram, salt and pepper. Roll out the dough thinly with a pasta maker, cut out circles and brush the edges with water or egg white. Place some filling on half the circles. Cover with the remaining circles and press the edges closed. Fry the South Tyrolean pancetta cubes in sunflower oil until crispy and drain on paper towels. Cook the ravioli in salt water for about 2 minutes. Drain and arrange on plates. Drizzle with melted butter, sprinkle with grated smoked ricotta, garnish with South Tyrolean pancetta cubes and serve.

 

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