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Rezept Blunzenravioli auf Spitzkraut

Ingredients for Blackpudding Ravioli

1 Blackpudding
200 g Flour (durum wheat semolina Semola di grano)
100 g Water
1/2 tsp. Salt

Ingredients for sweetheart cabbage

sweetheart cabbage
2 - 3 slices Ham
some butter
1/4 Veltliner wine
1/4 Sour cream
1 Organic lemon

Preparing this Tyrolean specialty

Mix flour with water and salt and knead until a smooth dough is formed. Then shape into a ball, wrap in cling film and leave to rest for about an hour. Remove the skin from the blackpudding and heat the contents in a pan. Seasoning as desired with salt, pepper and / or parsley. Either roll out the dough with a pasta machine or rolling pin. Cut out with a round cookie cutter, about 9-10 cm in diameter and add a teaspoon of blackpudding in the center. Moisten the edges of the disc of dough lightly with some water, fold over gently and press down lightly with the fingers. Lightly press the edges with a fork. Let it dry a little before cooking. Cut the cabbage in half and remove the stalk. Cut into even strips. Heat some butter in a large pot, add finely chopped ham and fry briefly, then lightly sautée the cabbage, making sure it remains crisp. Deglaze with Veltliner and season with salt and pepper. Add sour cream and grated lemon zest. Pour excess liquid into a pot and froth up with a blender for decoration TIP: Some chopped parsley and roughly grated pepper to touch up appearance and taste.

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