Nutritional Info

Nutrition Facts

Serving Size 1 (465g)

Calories 1026
Calories from Fat 345 (34%)
Amount Per Serving %DIV
Total Fat 38.3g 59%
Saturated Fat 17.3g 87%
Monounsaturated Fat 16.4g
Polyunsaturated Fat 4.6g
Trans Fat 0.0g
Cholesterol 296.2mg 99%
Sodium 644.7mg 28%
Potassium 895.6mg 19%
Total Carbohydrate 65.2g 22%
Dietary Fiber 2.3g 9%
Sugars 0.2g
Protein 91.1g 182%

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Recipe Description
These German raviolis can be prepared with a wide variety of fillings. Use your imagination, or borrow any of the other fillings you find on this website. Leftover cooked pork and beef from roasts make exceptionally tasty fillings. Serve these in broth or by themselves, topped with melted butter, sauteed onions or a simple tomato sauce.
Prep time
45 min
Cook time
20 min
Ready In
1 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
5 1/4 Cup(c)  water
1/8 Teaspoon(t)  salt
1   medium onion, cbopped
2 Tablespoon(T)  butter
4 Cup(c)  cooked pork, cut into pieces
3 Tablespoon(T)  vegetable oil
5 Tablespoon(T)  sour cream
2   eggs
4 Cup(c)  all purpose flour

Preparation

Prepare filling. Lightly flour 2 baking sheets. Sift flour into a large bowl or onto a work surface. Make a well in the center. Break eggs into well. Add sour cream, oil and salt. Blend ingredients with your fingertips. Gradually add water, working and kneading mixture into a smooth, pliable dough. Divide dough in half. On a lightly floured surface, roll out half of dough into a rectangular sheet about abou 1/16 inch thick. Mark rolled dough into 3 1/2 to 4 inch squares without cutting dough. Place about 1 teaspoon of filling in the center of each square. Brush edges of each square with water, so edges will stick together to form a good seal. On another lightly floured surface, roll out remaining half of dough into a large, thin rectangle of the same size and thickness. Carefully place dough rectangle over dough squares with filling. With your fingers, press down on top dough layer between dollops of filling, so edges of squares will adhere to top layer of rolled dough, forming tight seals. Use a fluted pastry cutter to cut finished raviolis into squares. Place raviolis on lightly floured baking sheets. Bring a large pot of salted water to a boil, using 1/2 teaspoon salt per 2 quarts of water. Drop about 6 raviolis into boiling water, one at a time. Stir gently to prevent them from sticking to the bottom. When water returns to a boil, add 6 more raviolis. Stir carefully. Cover with a tight fitting lid. Cook 4 to 5 minutes or until they float. Gently remove raviolis from pot. Drain in a colander or strainer. Rinse with hot water. Repeat until all raviolis are cooked. Serve hot.

Additional notes

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German Ravioli
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