Cherry Ravioli in Tonka Bean Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 100 grams flour
- 45 g semolina (durum wheat semolina)
- 2 egg (s)
- 2 tablespoon oil, neutral
- 1 pinch (s) salt
- 1 glass sour cherries, tonka bean
- 1 sprig lemon thyme
- 250 g mascarpone
- 1 tablespoon sugar
- 0.25 liter ¼ cream
Print Recipe
Pin Recipe Instructions
- Carefully knead a pasta dough out of the flour, durum wheat semolina, salt, an egg and the oil and let it soak for at least half an hour under a hot, rinsed clay bowl. Then either roll out the dough sheets using the second finest setting on the pasta machine or with a rolling pin and allow to dry a little. Then cut rectangles with an edge length of approx. 5 cm from the dough sheets.
- Drain the cherries (juice is not needed) and drain well. Mix the cherries, mascarpone, an egg and sugar, pluck the leaves from the lemon thyme and fold in. Cut off small heaps of this mixture (make sure that there are at least 1 or 2 cherries in each pile) and place on the pasta sheets. Fold the pasta sheets and press the edges together.
- Finish cooking the ravioli in slightly boiling salted water and place on a sieve.
- Whip the cream with a little sugar until it is half stiff, finely grate the tonka bean and stir. Serve the ravioli with this cream (if you like, you can use half cream and half crème fraîche instead of the cream). Season the cream every now and then because the tonka bean can quickly become too intense.
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