Kärntner Kasnudeln (Carinthian Curd-Cheese, Potato & Brown-Butter Mint Pasta Parcels) – Authentic Austria Recipe
Unique to Southern Austria’s Carinthia region: savory cheese-and-potato pasta scented with aromatic mint and brown butter.
- Country of Origin
- 🇦🇹 Austria (Central Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Tender pasta parcels (or ravioli), Quark/ricotta and mashed potato filling, Nutty brown butter, Carinthian brown mint (or fresh mint & chive), Garlic
Ingredients for Kärntner Kasnudeln (Carinthian Curd-Cheese, Potato & Brown-Butter Mint Pasta Parcels) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender pasta parcels (or ravioli), prepped into bite-sized pieces
- 1.5 cups quark/ricotta and mashed potato filling, washed and trimmed
- 1 cup nutty brown butter
- 1 medium onion and 3 cloves garlic, finely minced with Carinthian brown mint (or fresh mint & chive)
- 1.5 tbsp traditional Austria seasoning (garlic, nutmeg)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Finely chop or mash tender pasta parcels (or ravioli) and mix in a bowl with Carinthian brown mint (or fresh mint & chive), garlic, nutmeg, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with quark/ricotta and mashed potato filling into neat traditional parcels, dumplings, or patties.
- Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
- Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
- Spoon nutty brown butter generously over the top and serve warm.