Topfenravioli with Prosciutto, Spinach & Foaming Brown Butter

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Crumbly cottage or curd cheese is used extensively in many German dishes. I particularly like the stuffing for this ravioli.


  • 75 g (3 oz, 6 tablespoons) unsalted butter
  • 450


First make the pasta dough. Put the flour, salt and olive oil into a food processor and process for a few seconds to combine. Add the beaten eggs and process until the mixture forms a mass. This should only take a few seconds and it is important not to overwork the dough. Remove the dough from the food processor. It should be fairly soft and pliable. If it is too dry, knead in a little water; i