🍽️ Sweet Ravioli with Berries

Name: Sweet Ravioli with Berries
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Spelt whole wheat flour; 2 fresh eggs; 1 tbsp olive oil; 4 tbsp water; 4 tart apples (Boskop); 4 tbsp honey; 0.5 tsp cinnamon; 20 g melted butter; 1 pinch salt; 500 g raspberries; 1 tbsp raspberry schnapps; 100 g whipping cream

430 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

300 g Spelt whole wheat flour
2 fresh eggs
1 tbsp olive oil
4 tbsp water
4 tart apples (Boskop)
4 tbsp honey
0.5 tsp cinnamon
20 g melted butter
1 pinch salt
500 g raspberries
1 tbsp raspberry schnapps
100 g whipping cream

Instructions

1. Place the flour on a clean work surface.
2. Press a well into the center of the flour with your palm.
3. Add the freshly beaten eggs, water, and oil into the well.
4. Lightly beat the eggs and liquid with a fork.
5. Gradually stir flour from the inner edge of the well into the liquid.
6. Work the remaining flour completely into the mixture using your hands.
7. If the dough is too crumbly, add a little more water.
8. Knead the dough vigorously until it is smooth and pliable.
9. Wrap the dough in plastic wrap.
10. Store the dough in the refrigerator for about 30 minutes.
11. Dust the work surface with a little flour.
12. Roll out the dough as thinly as possible.
13. Cut out circles with a diameter of approx. 8 cm using a round cutter.
14. Peel the apples and remove the core.
15. Grate the apples finely.
16. Mix the grated apple with one tablespoon of honey and cinnamon.
17. Place about one tablespoon of the apple mixture in the center of a dough circle.
18. Fold the dough circle over the filling.
19. Press the edges firmly together to seal them.
20. Bring plenty of water to a boil and add salt.
21. Cook the ravioli for 5 to 6 minutes.
22. Lift the ravioli out of the water and let them drain.
23. Brush the warm ravioli with melted butter.
24. Keep the ravioli warm until serving.
25. Pick over the raspberries and remove any stems.
26. Set aside a few whole raspberries for decoration.
27. Puree the remaining raspberries.
28. Press the puree through a fine sieve.
29. Stir in the remaining honey and raspberry liqueur into the puree.
30. Spread the raspberry puree onto the dessert plates.
31. Place the apple ravioli on top of the puree.
32. Add a dollop of cream to each ravioli.
33. Garnish with the reserved raspberries.
34. Serve the ravioli immediately while warm.

Nutrition per serving

kcal: 430
Protein: 10 g · Fett/Fat: 14 g · Carbs: 63 g