Deep Fried Apple and Bacon Ravioli

Appetizer, Main Dishes
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Ingredients for 4 portions
  • For the dough
  • 250 g Double-grip flour type 480
  • 6 Egg yolk(s)
  • 2 tbsp Olive oil
  • Salt
  • Ground nutmeg, ground
  • For the filling
  • 250 g QimiQ Cream Base
  • 100 g Apple(s), peeled, diced
  • 20 g Butter
  • 80 g Onion(s), finely chopped
  • 150 g Streaky smoked bacon, finely diced
  • 1 tbsp Olive oil
  • 50 g Flat-leaf parsley, fresh
  • 20 g Marjoram, fresh
  • 125 g Ricotta min. 45 % fat
  • Salt
  • Black pepper, freshly ground
  • Vegetable oil, to fry
Method
1.
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.
2.
For the filling: sauté the diced apples in the butter and allow to cool.
3.
Sauté the onions and bacon in the olive oil. Add the herbs.
4.
Add the QimiQ Cream Base and bring to the boil briefly. Allow to cool.
5.
Add the ricotta and apple mixture and mix well. Season to taste with salt and pepper.
6.
Roll the dough out thinly and cut in half.
7.

Place teaspoons full of the filling approx. 2.5 cm apart on one of the sheets of dough.

8.
Cover with the second sheet and cut into squares around the filling using a pastry wheel. Press the edges firmly to seal.
9.
Deep fry the ravioli in hot oil. Serve with a rocket salad.