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Topfenravioli with Prosciutto, Spinach & Foaming Brown Butter
- Serves
4
- Difficulty
Medium
By Paul Gayler
Published 1997
Crumbly cottage or curd cheese is used extensively in many German dishes. I particularly like the stuffing for this ravioli.
Ingredients
75 g 3 oz 6 tablespoons 450
Method
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
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