Traditional-style Davos meat ravioli
A delicious starter or a simple main course
(for 4 people)
For the dough:
400 g flour
1 teaspoon salt
2 dessert spoons lukewarm water
For the filling:
200 g chopped spinach (frozen)
200 g sliced Grisons salami
1/2 onion, 1/2 bunch parsley
100 g breadcrumbs
1 dl cream
Butter to melt over
(Preparation time: 1 hour, recipe takes approx. 30 minutes)
- Sieve the flour and mix in the salt. Beat the eggs, mix with the water and work into a pliant dough with the flour until small bubbles appear when cut. Leave to settle for 30 minutes under a damp cloth.
- Thaw the spinach and cut the salami slices into very fine pieces, finely chop the onion and the parsley. Steam everything in a frying pan (without adding any fat). Then add the spinach and simmer until the liquid has evaporated. Blend this mixture with the breadcrumbs. Beat the egg together with the cream, add to the spinach mixture and season.
- Roll the dough out thinly and pull it until it is almost transparent. Spread out on a floured surface and, on one half, place small piles of the filling at 2 cm intervals. Brush the dough between the piles of filling with water, turn over the uncovered half of the dough and press firmly on the dough between the piles of filling. Cut out the ravioli with a sharp knife. Heat up the salt water and keep the ravioli just below the boiling point until it rises to the surface. Remove with a ladle and keep warm until everything is ready, then baste with browned butter. Serve separately with grated cheese and garnish with a mixed salad.