Summary

Ingredients

• 500 g wheat flour
• 200 g suar
• 200 g marzipan
• 1 apple
• 100 g nuts, chopped
• 5 tablespoon sugar, brown
• some butter
• 500 ml milk
• 8 egg (s)
• 1 vanilla pod (s)
• 2 teaspoons cornstarch

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Instructions

1. Knead a firm dough from 6 eggs, 100 g sugar and the flour. Peel the apple, dice it finely and fry it with the nuts, a little butter and the brown sugar until it is soft. Mix the apple mixture with the marzipan. Roll out the pasta dough very thinly, if possible with a pasta machine (setting 8 - 9) and place the apple and marzipan mixture in small heaps on the dough. Place a second layer of dough on top, cut out any shape of ravioli and press the edges into place. Lay them next to each other to dry for at least half an hour.
2. For the vanilla sauce, split the pod, scrape out the pulp and bring to the boil with the milk in a saucepan. Separate the remaining eggs and beat the egg whites until stiff. Beat the egg yolks with the cornstarch, the remaining sugar and a little cold milk until smooth. As soon as the vanilla milk boils, add the mixture, stir vigorously and let everything puff again. Beat under the egg whites while it is still hot and put the sauce aside.
3. Bring the water with a little sugar and butter to the boil in a large saucepan and let the ravioli cook in it for about 5 minutes. Serve with the still warm vanilla sauce and garnish with chopped nuts if you like.