Sweet ravioli with sweet sauce (labinski Krafi)

Name: Sweet ravioli with sweet sauce (labinski Krafi)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Flour; 4 Eggs (size M); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 75 g Walnut kernels; 2 discs Toast; 75 g sugar + 1 tablespoon sugar; 1 TABLESPOON Rum; 10 g soft butter; 25 g Raisins; 1 package Vanillin sugar; 250 g Fresh cream; 2-3 TABLESPOONS Grappa; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Flour
4 Eggs (size M)
7-10 Tbsp Salt
2 TABLESPOONS Oil
75 g Walnut kernels
2 discs Toast
75 g sugar + 1 tablespoon sugar
1 TABLESPOON Rum
10 g soft butter
25 g Raisins
1 package Vanillin sugar
250 g Fresh cream
2-3 TABLESPOONS Grappa
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon balm
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Knead flour, 3 eggs, 1/2 teaspoon salt, oil and 1 tablespoon water with the dough hooks of the hand mixer. Then knead with your hands (10-15 minutes) until the dough is smooth, shiny and elastic. Wrap the dough in cling film and let it rest for about 1 hour. In the meantime chop nuts finely for the filling. Grind bread finely in the universal chopper. Mix bread, 1 egg, 50 g sugar, rum, butter, raisins, 50 g nuts and vanillin sugar well.
2
Halve the pasta dough. Roll out half thinly on a floured work surface to form a rectangle (approx. 21 x 49 cm). Place 1 1/2 teaspoonful of filling in each approx. 7 cm distance. Brush the edges of the dough and the spaces in between with water. Roll out the rest of the dough in the same size on a floured work surface and carefully place directly on top. Press the gaps firmly and roll out ravioli of approx. 7 cm using a small wheel. Place ravioli in large portions in plenty of boiling salted water and cook for about 6 minutes. Lift out and drain. In the meantime, mix crème fraîche, 25 g sugar and grappa for the icing. Divide the ravioli into 4 ovenproof moulds and spread the icing evenly on top. Sprinkle with 25 g nuts and 1 tbsp. sugar.
3
Place ravioli in large portions in plenty of boiling salted water and cook for about 6 minutes. Lift out and drain. In the meantime, mix crème fraîche, 25 g sugar and grappa for the icing. Divide the ravioli into 4 ovenproof moulds and spread the icing evenly on top. Sprinkle with 25 g nuts and 1 tbsp. sugar. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 6-8 minutes. Dust with icing sugar and decorate with lemon balm
4
Waiting time approx. 45 minutes