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 Vulcano Goldsäckchen mit Salbeibutter  Vulcano golden ravioli with sage butter 

VULCANO GOLDEN RAVIOLI WITH SAGE BUTTER

Time required: 60 minutes

Vulcano golden ravioli with sage butter

Ingredients for 4 persons

For the dough:

500g wheat flour, 3 eggs, 2 egg yolks, 2-3 tbs. olive oil, 2 tbs. saffron concentrate (soak a few saffron filaments overnight for this; bring to the boil on the following day and allow to soak for 20 minutes), salt

For the filling:
800g Vulcano cured ham, 1 egg, 100 - 150 g breadcrumbs (as required), 4-6 sage leaves, nutmeg, salt and pepper, 125-150 g butter, 1 handful of sage leaves, 12 - 16 slices of Vulcano ham

PREPARATION

Blend all the dough ingredients together, work into a smooth noodle dough and knead for a few minutes. Wrap the dough in transparent film and allow to rest for at least 30 minutes. Cut the ham into wafer-thin slices and then cut into strips; subsequently chop these very finely. Work the ham with the breadcrumbs, egg, finely cut sage, nutmeg, salt and pepper into a smooth filling. Roll the dough out very thinly and place 1 mound respectively (approx. ½ teaspoonful) of the filling on it at regular intervals. Next, cut out circles, taking care to leave a generous margin around the filling. Fold the dough over the filling and twist to form small bags (close firmly to ensure they do not open during cooking). Boil the ravioli in simmering salted water until they float to the top; drain and moisten with a little olive oil or toss in foaming butter. Heat a generous quantity of butter and fry a few sage leaves in it at the same time.

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Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
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