Egg yolk ravioli with wild herbs and Belper Knolle

10 | 10 - Edition Johann Lafer


Stir together the cottage cheese, salt, pepper and lemon juice. Finely chop a third of the wild herbs and stir in. Thinly roll out the pasta dough into two long strips. Add a little of the cottage cheese mixture to one strip at regular intervals. Use the back of the spoon to create a hollow in the mixture. Carefully crack the eggs and cleanly separate the yolks from the whites. Pour the egg yolks into the hollows. Brush a little water around the outer edge of the pasta strip. Carefully place the second pasta strip on top of the first and gently press together. Use a cutter to cut out all of the ravioli. Cook for 2 minutes in simmering salt water. Remove, drain and swirl in foamed butter. Serve the ravioli on a plate and garnish with wild herbs. Finally, finely grate the Belper Knolle over the dish.

  • 1
  • 2

Serves 4:

  • 250 g ready-made pasta dough
  • 125 g cottage cheese
  • Ground salt and pepper
  • 6 fresh eggs
  • 1 splash lemon juice
  • Water for brushing
  • Approx. 150 g mixed, fresh wild herbs (minutina, redvein dock, violet, fennel, nasturtium)
  • 2 pieces of Belper Knolle (balls of hard Swiss cheese)
  • 1 tbsp butter

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