Ingredients
For 10 portions
For the dough
500g
Double-grip flour type 480
12
Egg yolk(s)
40ml
Olive oil
4g
Salt
Ground nutmeg, ground
For the filling
500g
QimiQ Cream Base
200g
Apple(s), peeled, diced
40g
Butter
160g
Onion(s), finely chopped
300g
Streaky smoked bacon, finely chopped
20ml
Olive oil
100g
Flat-leaf parsley, fresh
20g
Marjoram, fresh
250g
Ricotta min. 45 % fat
Salt
Black pepper, freshly ground
Vegetable oil, to fry
Preparation
For the dough: knead the flour, egg yolks, olive oil, salt and nutmeg together to form a smooth dough. Allow to rest for approx. 1 hour.
- For the filling: sauté the apples in the butter and allow to cool.
- Sauté the onions and bacon in the olive oil. Add the herbs.
- Add the QimiQ Cream Base and bring to the boil briefly. Allow to cool.
- Add the ricotta and apple mixture and mix well. Season with the salt and pepper.
- Roll the dough out thinly and cut in half.
At 2,5 cm intervals deposit a teaspoonful of filling on one of the sheets of dough.
Cover with the second sheet of dough 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.
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