Stuffed ravioli with dried fruits and almonds with raspberry puree

Name: Stuffed ravioli with dried fruits and almonds with raspberry puree
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 250 g Flour; 50 g + 1 tablespoon of sugar; 1 package Vanillin sugar; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 1 pinch Salt; 1 1/2 TABLESPOONS Olive oil; 2 dried figs; 30 g mixed dried berries; 1 TABLESPOON chopped almonds; 1 TABLESPOON Lemon juice; 125 g Raspberries; 1 TABLESPOON Pistachio kernels; 1/2 l Frying oil; 1 TEASPOON Icing sugar; 1 TABLESPOON Whipped cream to decorate

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

250 g Flour
50 g + 1 tablespoon of sugar
1 package Vanillin sugar
7-10 Tbsp grated peel and juice of 1 untreated lemon
1 pinch Salt
1 1/2 TABLESPOONS Olive oil
2 dried figs
30 g mixed dried berries
1 TABLESPOON chopped almonds
1 TABLESPOON Lemon juice
125 g Raspberries
1 TABLESPOON Pistachio kernels
1/2 l Frying oil
1 TEASPOON Icing sugar
1 TABLESPOON Whipped cream to decorate

Directions

1
Mix the flour, 50 g sugar, vanillin sugar, lemon zest, salt, olive oil and 100 ml water first with the dough hooks of the hand mixer, then knead with your hands to a smooth dough, put aside covered.
2
Finely chop the fruits, mix with almonds and lemon juice. Roll out the dough (preferably with a pasta machine) very thinly to a strip of about 10 cm wide. At regular intervals (approx. 2 cm), place approx. 1 teaspoon of the filling in the middle of the pastry strip.
3
Moisten all around with a little water, fold the dough over in the middle and cut out into half moons with a cookie cutter (4 cm Ø). Sort raspberries, puree with 1 tablespoon of sugar and pass through a sieve.
4
Chop the pistachios. Heat the oil in a saucepan, fry the ravioli in portions until golden brown and drain on kitchen paper. Arrange the ravioli on plates. Sprinkle with icing sugar and pistachios.
5
Decorate with some raspberry puree and cream.