Potato ravioli with minced marjoram filling

Name: Potato ravioli with minced marjoram filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g floury potatoes; 150 g Flour; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 2 Leek sticks (leek; approx. 300 g); 1 collar marjoram or 1 teaspoon dried; 250 g Pork sausage; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 100 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 1 TABLESPOON Butter or margarine; 7-10 Tbsp Flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g floury potatoes
150 g Flour
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
2 Leek sticks (leek; approx. 300 g)
1 collar marjoram or 1 teaspoon dried
250 g Pork sausage
7-10 Tbsp Pepper
1 TABLESPOON Oil
100 g Whipped cream
1 TEASPOON Vegetable broth (instant)
1 TABLESPOON Butter or margarine
7-10 Tbsp Flour

Directions

1
Wash the potatoes and cook for about 20 minutes. Then quench, peel and evaporate
2
Press the potatoes through the potato ricer. Mix with flour and egg until smooth. Season with salt and nutmeg. Let rest for about 10 minutes
3
Clean and wash the leeks. Cut the leek into rings and chop the rest. Wash and chop the marjoram. Knead the ground pork, chopped leek and 2/3 marjoram. Season if necessary. Divide the dough into 4 portions and roll out thinly on a floured work surface approx. 2 mm. Cut out approx. 24 rectangles (approx. 6 x 7 cm). Add approx. 1 tablespoon of ground pork mixture to each of 12 rectangles. Brush the edges of the dough with some water. Spread the remaining rectangles on top and press them together at the edges. Leave to stand in boiling salt water for about 10 minutes. Drain and pat dry
4
Fry the leek rings in oil. Deglaze with 1/8 litre water and cream, stir in broth and simmer for about 5 minutes. Season with salt and pepper
5
Fry Maultaschen in hot fat for 3-4 minutes until golden brown. Arrange everything and garnish with remaining marjoram