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CR Power broth

Stock with curd cheese and spinach ravioli

Hans Mandl has learned and cooked in the best houses and is co-founder of QimiQ together with Rudolf Haindl. He stands for perfection, creativity and above all regionality. This recipe reflects his credo exactly. A heavenly dish that will knock everyone's socks off. Promised.

Discover the recipe in our recipe database

Ingredients for 10 servings (2 litres of bouillon)


For the pasta dough

  • 500 g flour
  • 4 egg(s)
  • 2 tbsp olive oil
  • Salt

For the filling

  • 250 g QimiQ Sauce Base
  • 100 g shallot(s), finely chopped
  • 1 clove(s) of garlic, finely chopped
  • 60 g butter
  • 250 g leaf spinach
  • 150 g curd cheese / quark 20 % fat
  • Salt
  • black pepper, freshly ground
  • Nutmeg, ground


  1. For the pasta dough: Knead all the ingredients together into a smooth dough and let it rest, covered, in the fridge for an hour.
  2. For the filling: Sauté the shallots and garlic in the butter.
  3. Blanch the spinach leaves, squeeze well and chop finely.
  4. Mix the spinach leaves, shallots and garlic with the QimiQ Sauce Base and curd and season to taste with salt, pepper and nutmeg.
  5. Roll out the pasta dough into thin sheets and spread some of the filling on top. Fold the dough and cut out ravioli.
  6. Simmer the ravioli lightly in salted water for about 5 minutes, remove and serve with the power broth.