SaarlandRavioli
A Saarland classic with a modern twist. Delicate homemade liver sausage, ground beef from Flexi Rind & potatoes, enhanced with caramelized apple and the tang of sauerkraut, form the basis for the Saarland Ravioli.
© Tina Bonaffini Caputo
from your partner business "Italian delight PASTAMANUFAKTUR"
SaarlandRavioli with white wine sauerkraut and crispy bacon
For 2 persons
Ingredients
400 g Saarland ravioli
150 ml dry white wine (I chose a dry Auxerrois from the Ollinger-Gelz organic winery)
150 g guanciale or pancetta (e.g., from Wintringer Hof)
2 small shallots (e.g., from Wintringer Hof)
½ small white cabbage, approx. 600 g (pointed cabbage is also an option)
400 ml cream
Olive oil, salt, pepper
Preparation
Dice the shallots and cut the white cabbage into thin strips. Sauté the shallots and white cabbage in a little olive oil in a deep skillet until translucent. Then deglaze with white wine. Let the wine reduce slightly. Add the cream and continue cooking over low heat for another 10 minutes.
Quick tip: If you like caraway, feel free to add a few caraway seeds while cooking—it gives the white wine cabbage a bit more depth.
Season to taste with salt and pepper. Meanwhile, dice the guanciale and fry in a pan until crispy. Cook the Saarland ravioli in boiling salted water for 5 minutes.
Arrange the Saarland ravioli on a bed of white wine sauerkraut. Top with a little crispy bacon.
