1

Dough: Knead together the flour and eggs to form a firm smooth dough. Cover and leave to rise at room temperature for 30 minutes.

2

Filling: Sauté the diced bacon or ham and the onion in butter. Add the sweet chestnuts and rosemary and continue to sauté, season to taste and allow to cool.

3

Cut the pasta dough into four pieces, roll out each piece to the size of the ravioli stencil. Lay one piece of dough on the ravioli stencil, put a little filling into each of the dips in the dough and brush the interspaces lightly with water. Lay the second piece of dough on top of the first, ensuring that as much air as possible is removed. Roll over the stencil with a rolling pin to cut the ravioli. Tap out the ravioli onto a lightly floured kitchen towel. Repeat the steps with the remainder of the ingredients.

4

Froth up the salted butter together with the rosemary in a saucepan.

5

Cook the ravioli in lightly simmering salted water for 3-5 minutes. Remove the ravioli from the water using a wire mesh ladle, drain well and place on preheated plates. Decorate with rosemary butter and lime zests or slices, serve immediately.

Suggestions

Serve with grated Sbrinz or Parmesan cheese. The ravioli can be deep frozen in meal-size portions. To cook, add the ravioli to lightly simmering salted water for 3-5 minutes.

Source:

IG Dinkel, Judith Gmür-Stalder