{"id":15599,"date":"2022-07-05T14:37:20","date_gmt":"2022-07-05T14:37:20","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=15599"},"modified":"2022-07-05T14:38:25","modified_gmt":"2022-07-05T14:38:25","slug":"ravioli-spinat-ossau-iraty-in-bruehe-huile-dolive-du-languedoc-aoc","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/de\/ricette\/ravioli-spinat-ossau-iraty-in-bruehe-huile-dolive-du-languedoc-aoc\/","title":{"rendered":"Ravioli Spinat-Ossau Iraty in Br\u00fche, huile d\u2019olive du Languedoc AOC"},"content":{"rendered":"

<\/span><\/div><\/div><\/div>

F\u00fcr 4 Personen<\/p>\n

Zubereitungszeit: 30\u00a0Min.
\nRuhezeit: 30\u00a0Min.
\nGarzeit: 2 Std. 15 Min.<\/p>\n

F\u00fcr den Teig:<\/p>\n

    \n
  • 500 g Weizenmehl<\/li>\n
  • \u00bd TL Salz<\/li>\n
  • 5\u00a0Eier<\/li>\n
  • 2 EL frisches Wasser<\/li>\n<\/ul>\n

    F\u00fcr die F\u00fcllung:<\/p>\n

      \n
    • 250 g junger Spinat<\/li>\n
    • 120\u00a0g Ricotta<\/li>\n
    • 80\u00a0g Ossau Iraty<\/li>\n
    • 1 Knoblauchzehe<\/li>\n
    • 1 Schalotte<\/li>\n
    • 2 EL huile d\u2019olive du Languedoc AOC<\/li>\n
    • Salz, Pfeffer<\/li>\n
    • \u00bd TL Piment d\u2019Espelette g.U. (baskischer Chili)<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>

      F\u00fcr die Br\u00fche:<\/p>\n

        \n
      • 1 H\u00fchnerkarkasse (oder H\u00fchnerreste mit Knochen)<\/li>\n
      • 1 M\u00f6hre<\/li>\n
      • 1 Zwiebel<\/li>\n
      • 1 Stange Sellerie<\/li>\n
      • 1 Lauchstange<\/li>\n
      • 1 Pak Choi<\/li>\n
      • 2 Knoblauchzehen<\/li>\n
      • 1 Zwiebel<\/li>\n
      • 1 Lorbeerblatt<\/li>\n
      • 1 Zweig Thymian<\/li>\n
      • 2 EL huile d\u2019olive du Languedoc AOC<\/li>\n
      • 1 Handvoll N\u00fcsse (Waln\u00fcsse, Mandeln, Cashewn\u00fcsse etc.)<\/li>\n<\/ul>\n

        H\u00fchnerbr\u00fche zubereiten:<\/p>\n

        Zwiebel sch\u00e4len und fein hacken, M\u00f6hren, Lauch und Sellerie in gro\u00dfe St\u00fccke schneiden. Knoblauch sch\u00e4len und leicht zerdr\u00fccken.<\/p>\n

        In einem Schmortopf (aus Gusseisen oder Stahl mit dickem Boden) in Oliven\u00f6l \u201ehuile d\u2019olive du Languedoc AOC \u201e die fein gehackte Zwiebel 2-3\u00a0Minuten lang anbraten, dann das Huhn und schlie\u00dflich das gesamte Gem\u00fcse hinzuf\u00fcgen. 5\u00a0Minuten erhitzen, dann Lorbeerblatt und Thymian hinzugeben.<\/p>\n

        Mit zimmerwarmem Wasser aufgie\u00dfen (das Fleisch muss gut bedeckt sein). Leicht k\u00f6cheln lassen, die Hitze etwas reduzieren (das Wasser soll dampfen, aber nicht kochen) und bei schwacher Hitze etwa 2\u00a0Stunden k\u00f6cheln lassen (nicht abdecken). Die Br\u00fche sollte eine sch\u00f6ne Farbe und einen feinen Geschmack annehmen und auch etwas an Volumen verlieren.<\/p>\n

        Eine gute Stunde stehen lassen und dann durch ein mit einem sauberen Geschirrtuch (oder Stoff) ausgelegtes Sieb abseihen. Man erh\u00e4lt etwas mehr als einen Liter Br\u00fche.<\/p>\n

        Teig zubereiten: Mehl und Salz in einem Gef\u00e4\u00df mischen. Eine Mulde formen und die Eier hineinschlagen. Teig durch leichtes Kneten verarbeiten. Bei Bedarf Wasser hinzuf\u00fcgen. Der Teig sollte geschmeidig und fest bleiben. 30\u00a0Minuten lang an einem k\u00fchlen Ort ruhen lassen.<\/p>\n

        F\u00fcllung zubereiten: Jungen Spinat waschen und trocken schleudern. 3\u00a0Minuten in einer Pfanne mit 1 EL Oliven\u00f6l, etwas Salz und der zerdr\u00fcckten Knoblauchzehe zusammenfallen lassen. Ossau Iraty reiben.<\/p>\n

        In einer Sch\u00fcssel Spinat mit Ricotta, geriebenem Ossau Iraty, Salz, Pfeffer, Piment d\u2019Espelette und 1 EL Oliven\u00f6l \u201ehuile d\u2019olive du Languedoc AOC\u201c vermischen.<\/p>\n

        Teig in zwei H\u00e4lften teilen. Auf der bemehlten Arbeitsfl\u00e4che die beiden Teigst\u00fccke 2\u00a0Minuten lang ausrollen (oder eine Raviolimaschine verwenden, das ist einfacher, um einen sehr d\u00fcnnen und gleichm\u00e4\u00dfigen Teig herzustellen). Kleine H\u00e4ufchen der F\u00fcllung auf der ersten Teigplatte verteilen.<\/p>\n

        Die Zwischenr\u00e4ume leicht befeuchten, dann die zweite Teigplatte darauflegen und zwischen den F\u00fcllungen leicht andr\u00fccken, um die Teigplatten gut miteinander zu verbinden. Ravioli mit einem Teigr\u00e4dchen ausradeln.<\/p>\n

        Dann diese Ravioli in reichlich kochendem Salzwasser 5 bis 8\u00a0Minuten garen. Abtropfen lassen und mit der Br\u00fche, einem Schuss Oliven\u00f6l \u201ehuile d\u2019olive du Languedoc AOC\u201c und den grob zerkleinerten N\u00fcssen bestreut servieren.<\/p>\n

        Tipp: Wenn Sie kein Huhn haben, verwenden Sie bei der Zubereitung der Br\u00fche 1 W\u00fcrfel H\u00fchnerbr\u00fche.<\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"featured_media":15594,"menu_order":0,"template":"","class_list":["post-15599","ricette","type-ricette","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nRavioli Spinat-Ossau Iraty in Br\u00fche, huile d\u2019olive du Languedoc AOC - LOOKING FOR THE PERFECT FOOD<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lookingfortheperfectfood.eu\/de\/ricette\/ravioli-spinat-ossau-iraty-in-bruehe-huile-dolive-du-languedoc-aoc\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ravioli Spinat-Ossau Iraty in Br\u00fche, huile d\u2019olive du Languedoc AOC - LOOKING FOR THE PERFECT FOOD\" \/>\n<meta property=\"og:url\" content=\"https:\/\/lookingfortheperfectfood.eu\/de\/ricette\/ravioli-spinat-ossau-iraty-in-bruehe-huile-dolive-du-languedoc-aoc\/\" \/>\n<meta property=\"og:site_name\" content=\"LOOKING FOR THE PERFECT FOOD\" \/>\n<meta property=\"article:modified_time\" content=\"2022-07-05T14:38:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2022\/07\/recette-ravioli-epinard-ossau-iraty-bouillon-huile-olive-aoc-languedoc.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"980\" \/>\n\t<meta property=\"og:image:height\" content=\"653\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data1\" content=\"6\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/lookingfortheperfectfood.eu\\\/de\\\/ricette\\\/ravioli-spinat-ossau-iraty-in-bruehe-huile-dolive-du-languedoc-aoc\\\/\",\"url\":\"https:\\\/\\\/lookingfortheperfectfood.eu\\\/de\\\/ricette\\\/ravioli-spinat-ossau-iraty-in-bruehe-huile-dolive-du-languedoc-aoc\\\/\",\"name\":\"Ravioli Spinat-Ossau Iraty in Br\u00fche, huile d\u2019olive du Languedoc AOC - 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