Blunzen Ravioli with Onion-Apple-Mustard Sauce

For the blunzen ravioli, mix eggs, egg yolks and flour. Add olive oil, vinegar and salt, knead and let the dough rest for 2 hours.

Dice the Blunze and the peeled potatoes. Chop the onion and sauté in oil, add the diced blunt and let it melt, season with herbs.

Fry the potatoes in oil until crispy and add to the Blunzn. Season with salt and pepper. Allow to cool.

Roll out the pasta dough thinly, cut out circles, put the filling in the middle, moisten the edge and fold up. Boil in salted water for about 1 minute.

Clean apple and cut into 1/2 cm cubes, sprinkle with lemon juice, halve onion and cut into strips.

Saute onion in butter until soft, add apple cubes, cook until a compote-like consistency is reached. Transfer and stir in mustard.

Serve the Blunzen ravioli with the onion-apple-mustard sauce.

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