Potato ravioli with leek and mushroom filling

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes. Cook in salted water for about 20 minutes. Drain and press through the potato press. Knead with 1 egg yolk, 2 tbsp. flour and starch, season

2. 2

   For the filling, peel and chop the shallots. Clean and wash the leek and mushrooms. Finely dice 1 stick of leek and half the mushrooms. Sauté shallots in hot oil. Steam leek and mushroom cubes for 3-5 minutes, season. Take out

3. 3

   Cut the rest of the leek and mushrooms into fine slices. Steam in the frying fat for about 3 minutes. Sauté 2 tsp. flour in it. Stir in 350 ml water and bring to the boil. Stir in broth and crème fraîche, season to taste

4. 4

   Grate cheese. Wash the chives and cut into small rolls. Mix both with 3 tablespoons of sauce into the filling

5. 5

   Roll out the dough rectangularly (approx. 30 x 32 cm) on some flour. Mark about 12 rectangles (approx. 5 x 8 cm) on one half of the dough. Spread 1 tsp. of filling on each. Coat the edges with the remaining egg yolk. Fold over the 2nd half of the dough

6. 6

   Press the edges well. Roll out the ravioli with the pastry wheel

7. 7

   Cook the ravioli in slightly boiling salted water for 8-10 minutes. Drain. Heat butter. Fry the ravioli in it in portions on each side. Heat the sauce and serve with the ravioli

Nutrition Facts

KCAL
460 kcal

CARBS
34 g

FATS
29 g

PROTEINS
12 g