PT120M Serves 4 - 6 1 pint of small curd cottage cheese 5 Tbsp. sugar 1/2 Tsp. grated lemon zest 1 egg yolk 1 to 2 Tbsp. flour 4 Tbsp. butter 1/2 cup fine bread crumbs, browned in 2 Tbsp. butter

Cheese Ravioli (Derelye)

Grandma’s recipe that my husband loves. These little cheese ravioli treats, translate roly-poly in Hungarian. They bring a level of comfort on a cold winter night.  They are traditionally topped with melted butter and toasted breadcrumbs.

 

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kabocha raviolis with herbed butter

Sweet:

1 pint of small curd cottage cheese
5 Tbsp. sugar 1/2 Tsp. grated lemon zest
1 egg yolk
1 to 2 Tbsp. flour
4 Tbsp. butter
1/2 cup fine bread crumbs, browned in 2 Tbsp. butter

Savory:
1 pint of small curd cottage cheese
1 small garlic clove finely chopped
1/2 bunch of fresh parsley chopped finely
1 egg yolk
1 to 2 Tbsp. flour
Pinch of nutmeg
Salt and pepper

Make the noodle dough and roll it out very thin. I have a KitchenAid pasta sheet roller attachment and it works fast and easy for rolling out the pasta. Cut 2 long sheets of pasta the same size. On one half of the dough put a Tsp. of lekvar (plum jam) or cottage cheese mixture about 1 and 1/2 to 2 inches apart. Lightly dampen the edges around each filling with water. Place 2nd sheet of dough on top of the filling. Now use a ravioli or just cut with a knife, make sure the edges are sealed well. Cook in boiling salted water about 8 minutes. Rinse and drain with hot water. Melt 2 Tbsp. butter and pour over the noodles, sprinkle the toasted breadcrumbs and powdered sugar on top.

If you are making the savory ravioli you may use the butter and breadcrumbs, however omit the powdered sugar.

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