Ingredients
For 4 portions
For the dough
250g
Coarse flour, type 480
6
Egg yolk(s)
2tbsp
Olive oil
Salt
Nutmeg, ground
For the filling
250g
QimiQ Sauce Base
100g
Apple(s), peeled, diced
20g
Butter
80g
Onion(s), finely chopped
150g
Streaky smoked bacon, finely diced
1tbsp
Olive oil
50g
Parsley, fresh
20g
Marjoram, fresh
125g
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 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 QimiQ Sauce Base and bring to a boil briefly. Allow to cool.
- 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 teaspoonfulls 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 egdes firmly to seal.
- Deep fry the ravioli in hot oil. Serve with an arugula salad.
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