Blood Sausage Ravioli on Balsamic Lentils and Sauerkraut Foam

For the filling:

Fry the strained potatoes in a Teflon pan. Add the slices of black pudding and flavor with marjoram, pepper, salt and caraway seeds. Empty the mixture into a suitable bowl, let it cool a little, finally stir it with sour cream and put it in the fridge. For the dough: knead egg yolk, egg, flour, salt and olive oil into a smooth dough, rest briefly. Roll out pasta dough thinly on the machine, brush with beaten egg, place black pudding mixture in small heaps. Cover with another sheet of dough, press firmly until smooth and cut out. Lightly boil in salted water for 10 minutes.

For the sauerkraut mousse:

Sauté sauerkraut in a tiny bit of butter, season with sugar and cumin, and pour on chicken stock. Blend and strain through a fine sieve.

For the lentils:

Sauté the shallots and bacon (without fat), caramelize with sugar, extinguish with balsamic vinegar vinegar. Reduce briefly and add a little chicken stock and soften the lentils in it.

Dry roast the bacon slices in the oven at 150 °C until crispy.

Serve the ravioli on balsamic lentils with the sauerkraut foam.

Drink: Feeding from Eveline Eselböck [Philosophy of the

Velich & Partner, Grosshöflein]

Our tip: Use a wonderfully spicy bacon for a delicious touch!

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