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Recipe for nettle soup with ravioli

Profikoch Hendrik Boserup mit Kurt Tropper und Michael Grafl

BRIXENTALER KochArt...... an association of landlords who work with produce from local farmers and producers and this is specifically stated in their menus. In special cookery workshops with award-winning chefs you get instruction in traditional and innovative preparation methods. Here is a secret (recipe) from BRIXENTALER KochArt ...

Ingredients for the soup

300g Fresh nettles
4 Potatoes
2 Carrots
1 Stick of celery
2 Onions
4 Garlic cloves
500 mls Chicken stock or vegetable stock
1 litre Sweet cream

Ingredients for the ravioli filling

200g Nettles
1 Onion
2 Garlic cloves
Salt, freshly ground pepper
Basil oil

Ingredients for the ravioli dough

300g Plain white flour
(or standard flour mixed with 3 tablespoons of semolina)
3 Eggs
Olive oil
Nutmeg, salt
1 Egg for the glaze

Preparing this speciality

Preparing the soup – finely chop the onions, garlic, carrots and celery. Brown in a tall pot with some butter until translucent, then deglaze with the chicken stock. Simmer for 15 minutes, then add the washed nettle leaves. Leave to simmer for another 5 minutes and blend with a hand-held blender. Pass through a fine sieve and return to the pot. To finish, add the sweet cream and season to taste. Serve with a knob of butter. Preparing the ravioli filling – wash the nettle leaves thoroughly, removing the stalks. Then finely chop the onion and the garlic. Heat the basil oil in a pan (olive oil may also be used). Sauté the finely chopped ingredients and season with salt and pepper. Set to one side and leave to cool. Preparing the ravioli dough – for the pasta, knead all the above mentioned ingredients quickly to create a glossy dough (preferably in a mixer). If your dough is too dry add a bit of water. Halve the dough and roll each half into two rectangles (approx. 20x30cm). Brush both rectangles with the beaten egg. Take teaspoons of the prepared filling and place on one of the rectangles, at regular intervals of around 3cm. Place the second rectangle over the top and press the edges around the filling to seal. Cut out using a pastry cutting wheel and cook at a rolling boil for 5-7 minutes. Tip for ravioli - the ravioli may be prepared ahead of time. Place the remaining ravioli on a sheet covered with baking parchment and set in the freezer compartment. Leave to freeze overnight and then pack into a bag. To serve – place two ravioli in a soup dish, pour the soup over them and garnish with some whipped cream and a few drops of basil oil.

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