Summary

Ingredients

For the dough:

• 120 g flour
• 60 g semolina, (durum wheat)
• 1 egg (s)
• 1 tablespoon oil, (sunflower oil)
• 0.5 ½ tonka bean (s)

For the filling:

• 100 g mascarpone
• 1 banana (s)
• 1 lemon (s)
• 2 tablespoon sugar
• Peppercorns, pink

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Instructions

1. Finely grate the tonka bean (preferably with a nutmeg grater) and mix in the flour.
2. Knead a pasta dough from the flour, semolina, egg and oil (the dough should not be sticky anymore, if you add a little more flour). Cover the dough and let it soak for a few minutes.
3. Now roll out the dough very thinly with the pasta machine or by hand and cut out circles approx. 8 cm in diameter.
4. Now cut the bananas into approx. 1 cm thick slices and briefly marinate on all sides in a bowl with lemon juice (prevents them from turning brown and tastes good).
5. Mix the mascarpone with the sugar until you have a creamy mixture.
6. Carefully spread a thin layer of mascarpone mixture onto the cut-out pasta dough circles (there should be about 1 cm of space on the sides!).
7. Now place a banana slice on one side of the circle and sprinkle with a little coarsely ground pink pepper.
8. Slightly moisten the exposed edges. Now fold the pasta circle in the middle to create a semicircular pocket. Make sure that the bag is well closed. It is best to drive along the edge with a ravioli wheel or press firmly with the prongs of a fork.
9. Let it dry for a few minutes and then cook in boiling water for about 5-10 minutes. The cooking time can vary depending on the thickness of the dough, just check the strength at the edge here every now and then if you are not sure. (If you have leftover dough, you can simply add a noodle of the same thickness to the water and then carry out the bite test on it. The noodles should be reasonably al dente!)
10. Drain the filled ravioli in a sieve. It is best to place on a plate to cool down.
11. Serve with vanilla ice cream or chocolate mousse.