Figs – Ravioli

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 250 g wheat flour
  • 120 g butter
  • 20 g clarified butter
  • 40 g suar
  • 40 ml water
  • 1 pinch (s) salt

For the filling:

  • 160 g fi (s), dried
  • 40 g walnuts
  • 50 ml white wine
  • 10 ml water
  • 1 piece (s) egg white

For the set:

  • 4 tablespoon powdered sugar
Figs – Ravioli
Figs – Ravioli

Instructions

  1. Dough:
  2. Take the butter and clarified butter out of the refrigerator in good time before baking so that they are soft.
  3. Now put all the ingredients for the dough in a bowl and knead with 40 ml of water to form a smooth dough. Chill the dough for an hour.
  4. Filling:
  5. Chop the figs and chop the walnuts as well. Puree both ingredients with 50 ml white wine and 10 ml water.
  6. Ravioli production:
  7. Now roll out the dough to a thickness of approx. 2 mm and proceed as you did when making ravioli. I used a ravioli stamp. To do this, use a teaspoon to place the filling on half of the dough at the appropriate intervals, brush the edges around the filling with egg white and cover with the other half. Cut out the ravioli and place on a baking tray lined with baking paper.
  8. Knead the rest of the dough back together and proceed as described above. But I can also imagine a ravioli board for preparation.
  9. Preheat the oven to 180 degrees top / bottom heat. Bake the ravioli at this temperature for about 20 minutes. Cover with icing sugar while it is still hot. If you have concerns about the white wine, I recommend orange blossom water.

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