Blunzen Ravioli on Creamy Sauerkraut

Knead a smooth pasta dough from salt, flour, eggs and oil and rest with closed lid for 20 min. Melt butter in a frying pan, briefly sauté blunzen and onions in it or sauté if necessary. Season with salt, pepper and thyme. Remove from the frying pan and cool. Add the minced parsley.

Roll out the pasta dough on a lightly floured board to the thickness of the back of a knife using a pasta roller or pasta machine. Using a round cookie cutter or a glass, cut out circles 8 to 10 cm in diameter.

In the center of each circle put a coffee spoon of the filling form, brush the edges of the dough with egg yolk and put them on top of each other. Press the edges firmly with your fingers until smooth.

In a large shallow saucepan, bring 3-4 l of water to a boil and cook the black pudding ravioli in it for 4 min until al dente. Remove with a slotted spoon, drain. For the creamy sauerkraut, slice onions and sauté in a saucepan with the bacon until translucent. Rinse the sauerkraut under cold water, add to the saucepan and cook with white wine, water and spices for about 45 minutes.

Season with salt, pepper and sugar and refine with liquid whipped cream. Serve together with the ravioli on a plate.

Our tip: Use bacon with a fine, smoky note!

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