Herb Pockets with Brown Butter

For the pasta dough, knead all ingredients into a smooth dough, wrap in plastic wrap and let rest in the refrigerator for 1 hour.

Cut the spring onion into fine rings and separate by color (green and white).

For the herb filling, boil the potato cubes in plenty of salted water until soft, press through the potato ricer while still hot and let cool. Foam the butter in a pan, sauté the onion cubes in it until translucent and then let them cool down as well.

Wash the herbs and chop or pluck them very finely, setting aside a handful for garnishing, according to taste. Mix everything with ricotta, yolk and the green of the spring onion. Season the filling mixture with salt, pepper and lemon zest to taste.

Roll out the cooled pasta dough thinly on floured work surface. Using a serrated cookie cutter (or a drinking glass), cut out dough circles and place a mound of filling on each. Brush the edges of the dough with water, fold and press firmly together (e.g. with a fork).

Boil salted water in a wide pot. Simmer the ravioli in the hot water for 5-10 minutes, then lift them out of the water with a strainer and drain.

Meanwhile, melt the butter in a skillet and lightly brown until it begins to smell “nutty” and has taken on an “amber” color. Briefly sauté the white of the spring onion in it.

Add the ready cooked

Preparation Tip:

Vary the herb mixture according to taste and seasonal availability! Culinary adventurers additionally rub a small apple under the filling mass - so the Tascherl taste wonderfully fruity and refreshing.

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