Ingredients
For 6 portions
For the dough
300g
Double-grip flour type 480
5ea
Egg yolk(s)
1ea
Egg(s)
2tbsp
Olive oil
1pinch(es)
Salt
1small pinch(es)
Ground nutmeg, ground
For the filling
250g
QimiQ Cream Base
100g
Apple(s), peeled, diced
20g
Butter
80g
Onion(s), finely chopped
150g
Streaky smoked bacon, finely diced
1tbsp
Olive oil
50g
Flat-leaf parsley, fresh
20g
Marjoram, fresh
125g
Ricotta min. 45 % fat
1pinch(es)
Salt
2ea
Egg yolk(s)
1pinch(es)
Black pepper, freshly ground
Vegetable oil, to fry
Preparation
- For the dough: knead the flour, egg yolks, olive oil, salt and nutmeg together to a smooth dough. Allow to rest for approx. 1 hour.
- For the filling: sauté the diced apples in the butter and allow to cool.
- Sauté the onions and bacon in the olive oil. Add the herbs.
- Add the ricotta and apple mixture and mix well. Season to taste with salt and pepper.
- Roll the dough out thinly and cut in half.
Place teaspoons full of the filling approx. 2.5 cm apart on one of the sheets of dough.
- Cover with the second sheet and cut into squares around the filling using a pastry wheel. Press the edges firmly to seal.
- Deep fry the ravioli in hot oil. Serve with a rocket salad.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.