Summary

Ingredients

• 200 g flour
• 1 pinch (s) salt
• 150 g prunes, without stones
• 1 tablespoon apricot jam
• 50 g marzipan raw mixture
• 4 tablespoon pistachios, chopped
• 1 egg white
• powdered sugar

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Instructions

1. Knead the flour with 100 ml of water and salt to form a dough. Cover it with cling film and let it rest for 30 minutes.
2. Finely dice the prunes and drizzle with 2 tablespoons of water. Briefly heat the jam over low heat. Pluck the marzipan into flakes. Mix the plums, marzipan, jam and 2 tablespoons of pistachios together.
3. Roll out the dough thinly on a floured surface and cut into 12 squares. Place the filling in the middle. Brush the edges of the pastry with egg white and fold diagonally. Press the edges with a fork, dust the ravioli with a little flour. Cook in plenty of boiling, lightly salted water for 8-10 minutes.
4. Serve the ravioli with the remaining pistachios and dusted with powdered sugar.
5. This goes well with vanilla sauce.
6. The recipe is enough for 4 people as a dessert. The ravioli also taste great as a warm main course.