Mozart Ravioli
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 30 g cocoa
- 1 pinch baking powder
- 150 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 egg (s)
- 200 g butter
- 200 g marzipan raw mixture
- 50 g pistachios, round
- 150 g nouat, darker
- Couverture, white
Print Recipe
Pin Recipe Instructions
- Mix the flour, cocoa and baking powder and sift into a bowl. Knead with sugar, vanilla sugar, egg, salt and butter to a dough and put in the fridge for approx. 1 hour wrapped in foil.
- Knead the marzipan with the pistachios and roll out thinly (between cling film). Cut out 48 squares. Cut the nougat into 48 cubes and cover each cube with a marzipan square and form small balls.
- Halve the dough and roll it out thinly. Spread the marzipan balls on one half and cover with the other half of the dough. Use a pastry cutter to cut rectangles around the balls to make ravioli. You can of course also use a ravioli board.
- Bake the ravioli at approx. 200 ° C (top / bottom heat) for about 15 minutes. After cooling, decorate with the couverture melted in a water bath. To do this, quickly move a teaspoon of chocolate back and forth over the ravioli so that the ravioli are sprinkled.
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