Mozart Ravioli

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.