For the ravioli dough: Knead the ingredients, cover airtight and leave to rest in the fridge for at least 30 minutes.
For the filling: Press the warm potatoes through a potato ricer. Sauté the onions and garlic in a little butter, add the herbs and heat again briefly to release the aromas. Mix all the ingredients together, season and chill for approx. 30 minutes.
To finish: Roll out the ravioli dough thinly, cover with the filling, moisten the edges with a little water, cover with the top half of the dough, press together and cut out the ravioli. Cook in boiling salted water for approx. 3 - 4 minutes before serving.
For the nut butter: Melt the butter slowly until it turns a light brown color and pour over the ravioli. Garnish the herb and curd ravioli with fresh herbs and parmesan, serve and enjoy!
For the white egg dish: Sauté the onion and garlic mixture in butter until translucent, add the egg whites, season, allow to set and serve refined with herbs and olive oil.
The team at Naturhotel Outsidewishes you every success!
