Herb-curd-ravioli | Osttirol Tourismus

Ingredients

• 500 g double-grained flour
• 18 egg yolks
• 1 egg
• 1 tbsp olive oil
• 1 tsp salt
• Finely chop 2 onions and 1 clove of garlic
• 60 g butter
• 400 g floury boiled potatoes
• 250 g curd cheese
• 50 g grated Parmesan cheese
• Salt, pepper, nutmeg and fresh herbs (e.g. nettle, chives, parsley, thyme)
• 18 egg whites (left over from the ravioli dough)
• 3 tbsp butter
• Finely chop 1 onion and 2 cloves of garlic
• chopped herbs, olive oil, salt and pepper