Wild garlic meets ricotta

The Thomas Schenk winery is known for its good wine. Good food is a must with good wine. Thomas' wife Caro, a gifted cook, reveals her recipe for stuffed dumplings with wild garlic

Stuffed dumplings

The Weingut Thomas Schenk in Randersacker is known for its good wine. Thomas not only produces really good wine in his family business, but also does so as responsibly and sustainably as possible.

On seven hectares of land, Thomas grows grape varieties such as Silvaner, which is widespread in Franconia, but also Riesling, Pinot Noir and Scheurebe. Everything is done by hand there. You can taste that! And if you have a bottle of Schenk'schen wine at home, here's the recipe to match.

Die Teigtaschen werden mit Bärlauchpesto und Ricotta gefüllt

Ingredients for 4 people

For the dough:

  • 300 g durum wheat semolina
  • 3 eggs  

For the filling:

  • 250 g ricotta
  • 1 bunch wild garlic 
  • olive oil
  • Salt and pepper  

For tossing or serving:

  • Butter
  • Lemon thyme
  • Peccorino


Hartweizengrieß und Eier werden verknetet

Step 1:

Knead 300 g durum wheat semolina well with 3 eggs, wrap in cling film and leave to rest for about 30 minutes.  

Der Teig wird mit einem Nudelholz möglichst dünn ausgerollt

Step 2

Roll out the dough thinly into sheets with a pasta machine or rolling pin and cut out circles with a glass or ravioli maker.

Das Olivenöl wird zum Bärlauch gemischt und klein gemixt

Step 3

For the filling, mix or mortar the wild garlic very finely. Mix well with olive oil, salt and pepper to taste. Mix well with 250 g ricotta.


Nachdem der Teig gefüllt wurde, werden mondförmige Taschen geformt

Step 4

Place 1 teaspoon of filling in the centre, brush the edge with a little cold water, fold over and press down. Cook in salted water for about 3 minutes.

Butter und Zitronenthymian werden in der Pfanne erhitzt und als Sauce genutzt

Step 5

Heat butter with lemon thyme, toss dumplings in it. Sprinkle with grated peccorino and serve.


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