{"id":4897,"date":"2013-01-15T20:29:22","date_gmt":"2013-01-15T20:29:22","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4897"},"modified":"2013-01-15T20:29:22","modified_gmt":"2013-01-15T20:29:22","slug":"kohlrabi-ravioli","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/15\/kohlrabi-ravioli\/","title":{"rendered":"Kohlrabi-Ravioli"},"content":{"rendered":"

Zutaten<\/strong>
\nRavioliteig<\/em>
\n150 g Vollkornweizenmehl
\n1 Ei
\n1 Eigelb
\n1 Priese Salz
\n1,5 EL Olivenoel
\n1\/2 EL Kaltes Wasser
\n25 g Parmesan; gerieben
\n25 g Butter; in kleinen Stuecken
\n20 g Butter
\nKr\u00e4utersalz
\nPfeffer
\nPinienkerne; gebr\u00e4eunt
\nBasilikumbl\u00e4tter
\nF\u00fcllung<\/em>
\n150 g Kohlrabi
\nMeersalz
\nPfeffer
\n1 EL Petersilie; fein gehackt
\n1 EL Basilikum; fein geschnitten
\nKr\u00e4uterpesto<\/em>
\n1\/2 Gr\u00fcne Peperoni
\n10 g Butter
\n2 Handvoll Spinat; blanchiert
\n2 EL Petersilie; grob gehackt
\n1 dl Kaltes Wasser
\nMeersalz
\nCayenne-Pfeffer
\n20 g Kr\u00e4uter: Basilikum, Liebst\u00f6ckel, Majoran (fein geschnitten)<\/p>\n

Zubereitung<\/strong>
\nRavioliteig:<\/em> Mehl und Salz mischen. Einen Kranz formen. S\u00e4mtliche Zutaten in die Mitte geben, zusammenf\u00fcgen und gut kneten. Der Teig soll geschmeidig sein. 2 Stunden ruhen lassen.
\nF\u00fcllung:<\/em> Kohlrabi in wenig Butter knackig d\u00fcnsten und w\u00fcrzen. Kr\u00e4uter beigeben. Ausk\u00fchlen lassen.
\nKr\u00e4uterpesto:<\/em> Peperoni sch\u00e4len, kleinschneiden und in der Butter d\u00fcnsten. Peperoni, Spinat, Petersilie und Wasser p\u00fcrieren. Kr\u00e4uterpesto kurz vor dem Servieren aufw\u00e4rmen, w\u00fcrzen und Kr\u00e4uter beigeben.<\/p>\n

Den Ravioliteig ganz d\u00fcnn auswallen (am besten mit einer Nudelmaschine) und herzf\u00f6rmige Teigpl\u00e4tzchen ausstechen. Auf die H\u00e4lfte der Herzen in der Mitte etwas Gem\u00fcsef\u00fcllung geben. Teigr\u00e4nder mit kaltem Wasser leicht anfeuchten und mit dem zweiten Herz decken. R\u00e4nder mit einer Gabel gut andr\u00fccken. Ravioli in Salzwasser mit einigen Tropfen \u00d6l w\u00e4hrend zirka 5 Minuten al dente kochen. Mit der Schaumkelle herausnehmen und in der warmen Butter, eines nach dem anderen, schwenken. Ravioli w\u00fcrzen. Die heisse Kr\u00e4uterpesto in die Teller verteilen und Ravioli darauf anrichten. Mit Pinienkernen und Basilikumbl\u00e4ttern unmittelbar vor dem Servieren garnieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Ravioliteig 150 g Vollkornweizenmehl 1 Ei 1 Eigelb 1 Priese Salz 1,5 EL Olivenoel 1\/2 EL Kaltes Wasser 25 g Parmesan; gerieben 25 g Butter; in kleinen Stuecken 20 g Butter Kr\u00e4utersalz Pfeffer Pinienkerne; gebr\u00e4eunt Basilikumbl\u00e4tter F\u00fcllung 150 g Kohlrabi Meersalz Pfeffer 1 EL Petersilie; fein gehackt 1 EL Basilikum; fein geschnitten Kr\u00e4uterpesto 1\/2 … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,7],"tags":[38],"class_list":["post-4897","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-nudeln-und-co","tag-ravioli","item-wrap"],"yoast_head":"\nKohlrabi-Ravioli<\/title>\n<meta name=\"description\" content=\"- Kohlrabi-Ravioli\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/15\/kohlrabi-ravioli\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kohlrabi-Ravioli\" \/>\n<meta property=\"og:description\" content=\"- Kohlrabi-Ravioli\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/15\/kohlrabi-ravioli\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2013-01-15T20:29:22+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/15\\\/kohlrabi-ravioli\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/15\\\/kohlrabi-ravioli\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Kohlrabi-Ravioli\",\"datePublished\":\"2013-01-15T20:29:22+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/15\\\/kohlrabi-ravioli\\\/\"},\"wordCount\":259,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Ravioli\"],\"articleSection\":[\"Hauptgerichte\",\"Nudeln und Co.\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/15\\\/kohlrabi-ravioli\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/15\\\/kohlrabi-ravioli\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/15\\\/kohlrabi-ravioli\\\/\",\"name\":\"Kohlrabi-Ravioli\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-01-15T20:29:22+00:00\",\"description\":\"- Kohlrabi-Ravioli\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/15\\\/kohlrabi-ravioli\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/15\\\/kohlrabi-ravioli\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/15\\\/kohlrabi-ravioli\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Kohlrabi-Ravioli\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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