Plum Ravioli
Plum ravioli is a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g semolina flour
- 75 g wheat flour
- 1 egg
- 1 egg yolk
- a pinch ground cinnamon
- 20 g powdered sugar
- a pinch salt
- 1 tbsp Olive Oil
- 40 g amarettini
- 150 g ricotta
- 50 g powdered sugar
- 80 g small blue plums
- 10 ml plum wine
- 1 egg white (for brushing)
- 200 g whipping cream
- 1 tsp sugar
Instructions
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1.
Fill all dough ingredients into a stand mixer with a paddle attachment and mix vigorously. Transfer to the work surface and knead until the dough is elastic, shiny, and no longer sticky. Shape into a ball, wrap in plastic, and let rest for about 1 hour.
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2.
Crush the amaretti, place them in a freezer bag, and roll over them several times with a rolling pin. In a bowl whisk the ricotta and powdered sugar until smooth. Wash, halve, and pit the plums. Mix the crushed amaretti with the plums and plum wine.
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3.
Roll the dough into a large rectangle on a floured surface as thinly as possible. Cut out 6-8 cm circles. Place a small amount of filling in the center of each circle, brush edges with egg white, and fold to form half-moons. Press edges firmly with a fork. Let dry slightly on a floured kitchen towel.
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4.
Whip the cream with sugar until stiff peaks form. Cook the ravioli in boiling lightly salted water for 4-6 minutes, then drain well with a slotted spoon. Plate and serve with the whipped cream.
