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Munster recipe

Munster ravioli on a bed of salad (Minschter)

Ingredients : 750 g of durum wheat semolina, 6 eggs, 3 cl of olive oil, salt and pepper, a munster of about 500 g, 1 large head of batavia, sherry vinegar, 3 cooked eggs, 3 tomatoes, 1 glass of water.

For 6 people
Preparation time: 30 min, cooking time: 5-10 min.

In a bowl, incorporate the semolina. Gradually add 5 whole eggs, olive oil, then 1 egg white (reserve the yolk) and a little salt. Mix well to obtain a homogeneous paste that no longer sticks to the walls of the container. Add a little water if necessary. Mill the ball of dough on the work surface, make a pattern and then divide it into 6 equal pieces. Roll out each ball of dough until you have a bottom of about 40 cm by 30 cm. Cut the munster to obtain 18 equal portions. Divide each bottom into 3 strips. Place a portion of munster on each. Spread a little egg yolk on the parts to be folded up then close your ravioli making sure that the ends are well glued. Bring a container of water to a boil. Dip the ravioli in it, without overlapping them, for about 5 minutes. Prepare the vinaigrette using a little sherry vinegar. Arrange the plates with the salad and a few wedges of tomato and hard-boiled egg, sprinkle with vinaigrette. Place 3 ravioli on the salad bed and serve.

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