Minty Cheese Filled Pasta (Kärntner Kasnudel)
photo by gemini08
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
directions
- Knead a soft pasta dough out of the first 4 ingredients, form a ball, wrap in plastic and place in fridge for about 30min.
- Cook potatoes for about 25-30 minutes (depending on their size) peel and mash rather thoroughly.
- Mix together curd, potatoes and mint (rub dried one between your fingers). Salt and pepper to taste.
- Form ~1inch diameter balls out of the filling.
- Use a rolling pin or a pasta machine to flatten dough (2mm thin).
- Cut out (using a glass or pasta forms) medium sized pasta circles (about 1,5 - 2 inch in diameter),
- Place your filling in the center of your pasta circles/rounds and fold/press them together into semicircles.
- Seal edges using your hands or a fork. (experienced Austrian chefs "kreindel" their Kasnudeln, which means, they use a special "finger-technique" to make the pasta's edges look like gimp/border. It might look pretty, but it's very difficult. To do and for me to explain :)).
- Put noodels into salted, boiling water and let simmer on low heat for about 15 minutes.
- Either serve Kasnudel with melted, browned butter, sprinkled with minced french parsley, or fry them in a pan (butter) until lightly brown and crispy.
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Reviews
-
Absolutely delicious! Pasta, cheese, brown butter - what's not to like! Even though I grew up in Austria, I had never eaten this dish before. Austrian cuisine is very regional and in my neck of the woods we simply didn't have it. <br/>For the cheese part I used cream cheese and added strained yoghurt until the cheese had the consistency of Ricotta but I also added some Gorgonzola for extra flavor. The mint was a lovely addition! I did lightly saute the cooked ravioli in brown butter and added more grated Gorgonzola on top for a wonderful meatless dinner. One note I would like to make - with the fresh pasta dough and the potatoes already being cooked, the ravioli only took about 5 minutes to cook, not 15 minutes as suggested in the write up. <br/>Danke, Eismeer, fuer ein wunderbares Rezept! Made and reviewed for the" More than Sauerkraut and Dumplings" event at the German Forum.