for 4 person

Ravioli dough

350 g	buckwheat flour
1 tbsp	ground psyllium
¼ tsp	salt
2 ¼ dl	water

Filling

	rapeseed oil, for frying
150 g	fennel, finely chopped
60 g	Mostbröckli (beef sausage), finely chopped
50 g	mountain cheese, finely grated
50 g	low-fat quark
2 tbsp	lemon juice
1 tbsp	marjoram, finely chopped
¼ tsp	salt
a little	pepper

Ravioli

	salted water, boiling
100 g	fennel, cut into strips
100 g	apricots, cut into cubes
3 tbsp	rapeseed oil
½ tbsp	marjoram leaves
a little	sea salt

How it's done

Ravioli dough

Mix the flour, psyllium and salt. Tip the flour onto the work surface and create a well in the centre. Pour the water into the well. Starting from the inside of the well, gradually combine the flour with the water to form a thick paste. Mix in the remainder of the flour.

Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands, cover and chill for approx. 10 mins.

Filling

Heat the oil in a frying pan, add the fennel, sauté for approx. 3 mins., allow to cool slightly. Mix the fennel with the meat, cheese, low-fat quark, lemon juice and marjoram, season.

Shaping and cooking the ravioli

Divide the dough in half. On a lightly floured surface, roll out thinly. Using a glass (8 cm in diameter), cut out approx. 44 circles. Spoon the filling into the centre of each circle and fold together. Press the edges down firmly, pressing out any trapped air.

Ravioli

Cook the ravioli in batches in simmering salted water for approx. 5 mins., remove with a slotted spoon, drain.

Mix the fennel, apricots, oil and marjoram leaves, serve on top of the ravioli, season with salt.

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