The Lanersbacher Hof recipe of the month - award-winning recipes for "Hobby Chefs".
Our top chefs regularly introduce you to a selected recipe for after-cooking.
We are happy if you try it! Tell us how it tasted, how your recipe looks optically - post a photo or your experience on our Facebook-Page.
The recent Lanersbacher Hof recipe of the month
- 250 g flour
- 3 eggs
- some water
Mix all the ingredients, knead and work into a smooth dough. Let it rest for about ½ hour.
- 1 pumpkin
- olive oil
- salt, cayenne pepper
Halve the pumpkin, remove the seeds and cut into equal pieces. Then marinate the pieces with salt, pepper and olive oil and let them simmer until soft in a casserole dish at 160 degrees for about 40 minutes. The pumpkin is then pureed. Let the mixture cool slightly and season with any spices you like. Roll out the pasta dough thinly and apply the pumpkin mixture to the dough using a piping bag. Cover everything with a second layer of pasta dough and cut out a star shape. Finally, simmer the ravioli in rolling salted water until they float to the surface.
- 100 g Butter
- 1 organic lemon
Melt the butter and add the lemon zest. Toss the ravioli briefly in the lemon butter and then serve.
The Lanersbacher Hof kitchen team wishes you good luck!