Cheese Ravioli from Carinthia

To make the dough, make a pile of flour on the work surface, create a hollow in the middle, and beat the egg into it. Salt the mix slightly. Work in a little oil and sufficient water to produce a smooth, workable dough. Form into a ball, cover with cling wrap, and leave to rest for 30–45 minutes.

In the meantime, boil the potatoes until soft, allow them to cool briefly, and press or sieve through a potato press. Sweat the onions in butter, add the herbs, season with salt, and remove from the heat. Mix all the ingredients and work into a malleable paste filling. If necessary, loosen the mix with sour cream.

Roll out the dough on a floured work surface until it is the thickness of the back of a knife. Cut out disks of approx. 8 cm / 3'' in diameter using an upturned glass or circular cutter. Shape small balls of the paste filling and place these on the dough circles, or use a spoon to apply the filling. Coat the edges of the dough with the beaten egg whites, fold the dough together, and press firmly. Press the edges with your fingers to form grooves and set on a floured board.

Place the pasta into salted boiling water and, depending on size, leave to simmer gently for 10–12 minutes. Remove carefully and arrange on preheated plates. Cover generously with foamed brown butter.