A very special recipe for lunch that no one will be able to resist!

Good morning @cashreaders. How are you today? I hope you all doing great.

Today i want to share with you one great recipe for lunch.

So lets go!

The dish is based on the intertwining of tastes of tradition and innovative modern healthy cuisine. Little is next to experimentation and the result is an imaginative dish.

The secret of preparing ravioli with homemade cottage cheese and walnuts, čemaž cream with white sweet potatoes and poached egg:

1.First, prepare the noodle dough, which - in addition to the proposed - you can also enrich with other fillings:

Ingredients (for 2 people):

-100g sharp flour

-4 egg yolks

Preparation:

Knead the flour and yolks to get a smooth and compact dough. Wrap it in plastic food foil and let it rest for at least half an hour in the fridge. Then roll out the dough evenly with the help of a pasta rolling machine and cut it into any shape according to the chosen shape of the filling.

2.Stuffing:

Ingridients:

-100 g of homemade cottage cheese

-30 g roasted walnut kernels

-1 tablespoon walnut oil

-1 tablespoon white balsamic vinegar

-salt

-freshly ground white pepper

Preparation:

Roughly chop the roasted walnut kernels and mix them with the cottage cheese. Add the remaining ingredients and salt and pepper to taste. Transfer the filling to a dressing bag and spray the same size piles on the rolled dough. Form any form of ravioli and cook them in boiling salted water for about 5 minutes.

3.Čemaž cream with sweet potatoes:

Ingridients:

-1 medium sized sweet potato

-30g mask

-1 tablespoon čemaž pesto

-salt

-freshly ground white pepper

Preparation:

Peeled sweet potatoes cut into pieces and cook in salted water until soft. If desired, it can also be replaced with ordinary potatoes. Then squeeze it through a fine strainer or mix it into a smooth cream. Add butter and čemaž pesto and season to taste.

4.Serving:

-2 eggs

-50 ml of alcoholic vinegar

-salt flower

-bouquet of squeezing čemap (optional)

Preparation:

The freshest possible egg is killed in a larger amount of water just below the boiling point. Before that, add vinegar to the water and turn it with the foam so that the egg white adheres better to the yolk. When the egg white is cracked, carefully take the poached egg out of the water and serve with a pinch of salt flower.

BON APETTIT!

Greetings from @Teji