Sweet Ravioli with Berries

Ingredients

• 300 g spelt whole‑grain flour
• 2 fresh eggs
• 1 EL olive oil
• 4 EL water
• 4 sour apples (Boskop)
• 4 EL honey
• 0.5 TL cinnamon
• 20 g melted butter
• 1 pinch salt
• 500 g raspberries
• 1 EL raspberry liqueur
• 100 g whipping cream

Instructions

1. 1.

   Place the flour on a work surface, make a well in the center and pour in the freshly beaten eggs, water and oil.

2. 2.

   Beat the eggs and liquids evenly with a fork, then gradually fold in the flour from the edge of the well until a thick dough forms. Knead the dough into the outer rim with both hands. If the dough is still too hard or crumbly, add a little water and incorporate it fully. Knead vigorously, wrap in cling film and chill for about 30 minutes.

3. 3.

   Roll out the pasta dough as thinly as possible on a floured surface. Use a round cutter to cut circles of about 8 cm diameter.

4. 4.

   Peel the apples, remove the core, and finely grate them. Mix everything with 1 EL honey and cinnamon. Place about 1 EL of the filling in the center of each dough circle, fold over, and press the edges firmly together.

5. 5.

   Cook the apple ravioli in plenty of boiling salted water for 5–6 minutes, lift out and drain. Brush the ravioli with melted butter and keep warm.

6. 6.

   Puree the raspberries, set aside a few whole berries, puree the rest and strain through a sieve. Stir in the remaining honey and raspberry liqueur.

7. 7.

   For serving spread the raspberry purée on dessert plates, arrange the apple ravioli over it, top each with a dollop of cream and garnish with the reserved berries. Serve immediately.