RECIPES

To make the pasta dough, mix the eggs, semolina, flour, water and salt in a bowl and knead well by hand for approx. 5 minutes. If the mixture is too sticky, add a little more flour until it is smooth. Cover the finished dough and leave to rest in the fridge for approx. 30 minutes.

In the meantime, wash and finely grate the red cabbage for the filling. Melt the butter in a pan. Sauté the red cabbage in it for approx. 8 minutes over a medium heat, stirring occasionally. Drain the vegetables well in a sieve and then mix with the egg yolk and breadcrumbs in a bowl. Season with salt, pepper, vinegar, nutmeg and sugar. Shape the red cabbage mixture into small balls (about 40 pieces).

Melt the butter in a pan, add the flour and stir with a whisk. Sweat for about two minutes over a medium heat. Gradually add the stock, stirring well so that no lumps form. Add the horseradish, cream and white wine, bring to the boil and simmer over a medium heat for approx. 5 minutes. Season the finished horseradish sauce with salt and sugar and keep warm.

After resting, divide the pasta dough into four equal pieces. Roll out the pieces of dough as thinly as possible using a pasta machine.

Divide the red cabbage balls evenly between 2 pasta sheets. Moisten the dough around the balls with a little water and cover with a second layer of dough. Cut out the ravioli with a round cutter (approx. 6 cm in diameter). Press the edges of the ravioli firmly with a fork or your fingers. Cook the finished paste in boiling salted water for about two minutes. Remove from the water with a
slotted spoon and arrange immediately on the plate.

Wash the apple and sage. Cut the apple into cubes about 1 cm in size and pluck the sage leaves from the stalk. Melt the butter in a pan. Add the sage and diced apple and fry for about two minutes until crispy. Season with salt and pepper. Froth up the horseradish sauce with a hand blender. Pour the sauce and the apple and sage butter over the ravioli and serve.