Sweet shortpastry ravioli

Name: Sweet shortpastry ravioli
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 225 g Flour; 50 g Icing sugar; 1 pinch Salt; 1 egg (size M); 125 g Butter; 100 g Pine nuts; 100 g + 2 tablespoons orange marmalade; 2 TABLESPOONS Campari; 1 Egg yolk (size M); 2 TABLESPOONS Milk; 7-10 Tbsp Flour; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

225 g Flour
50 g Icing sugar
1 pinch Salt
1 egg (size M)
125 g Butter
100 g Pine nuts
100 g + 2 tablespoons orange marmalade
2 TABLESPOONS Campari
1 Egg yolk (size M)
2 TABLESPOONS Milk
7-10 Tbsp Flour
baking paper

Directions

1
Mix flour, icing sugar and salt. Add egg and butter in flakes. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 1 hour. For the filling, roast the pine nuts in a pan without fat, remove and let them cool down. Put approx. 2 tablespoons aside for decorating.
2
Finely chop the remaining pine nuts. Mix with 100 g jam and Campari. Roll out the dough on a floured work surface. Roll out squares (approx. 4.5 x 4.5 cm). Whisk egg yolk with milk. Spread half of the dough squares with part of the egg yolk milk. Place a teaspoon of filling in the middle. Place the rest of the squares on top and press down well at the edges. Place on a baking tray lined with baking paper. Brush with the rest of the egg yolk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let cool on a cake rack.
3
Place the rest of the squares on top and press down well at the edges. Place on a baking tray lined with baking paper. Brush with the rest of the egg yolk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let cool on a cake rack. Warm up 2 tablespoons of jam slightly, stir until smooth. Brush the ravioli with it. Sprinkle with set aside pine nuts
4
1 1/2 hours waiting time