Parkhotel Holzerhof

Recipe of the month

Ravioli stuffed with Burrata on creamy spinach and truffle butter
4 Persons


60g flour
40g hard wheat semolina
90g egg yolk

For the ravioli filling:

100 g Burrata
100 g Ricotta roman cheese
50 g Parmesan cheese, grated
Leaves of sage
100 g spinach
1 small onion
Some garlic
Some cream

80 g butter
2 thyme twigs

Preparation method:

To make the pasta, knead the ingredients into a smooth dough, and let it rest. Cut the Burrata into little cubes and mix it with the Ricotta and Parmesan cheese, teats it with the sage. Roll out the pasta into long and thin sheets, fill it, cut it out and form the ravioli. Cook slightly the spinach, onion and garlic, add some cream and blend it.

Cook the ravioli in salted water; serve it with parmesan cheese, melted butter and fresh grated truffle slices.

Enjoy your meal,
Chef Alfred and fam. Hofer