Sweet Ravioli with Pineapple and Passion Fruit Sauce

Ingredients

• 1 can coconut milk (ca. 250 ml)
• 50 ml vanilla syrup
• 1 tsp lime zest
• 125 g flour
• 2 tbsp sunflower oil
• a pinch salt
• 1 pineapple
• egg white (for brushing)
• 1 tsp butter
• 1 split vanilla pod
• 2 tbsp sugar
• 100 ml clear apple juice
• 1 tbsp Lemon Juice
• 2 passion fruits
• mint

Instructions

1. 1.

   Knead the flour with the egg, sunflower oil, about 4 tbsp water and a pinch of salt into a smooth dough; add more oil, water or flour if needed. The dough should be smooth and elastic. Wrap in plastic wrap and let rest at room temperature for about 30 minutes. For the ice cream, whisk coconut milk with vanilla syrup and lime zest. Place the mixture in an ice cream maker and churn until frozen.

2. 2.

   For the compote, sauté the chopped pineapple pieces in butter, add the vanilla pod, sprinkle sugar, deglaze with apple juice and lemon juice, then let it steep for 30 minutes off the heat. Halve the passion fruits and stir the pulp into the compote. Chill in the refrigerator until serving.

3. 3.

   Roll out the dough on a lightly floured surface to a very thin sheet. Place the half-sphere pineapple pieces spaced apart on the lower half of the dough, brush around with egg white, then fold the upper half over the filling. Press the edges firmly and cut round ravioli with a knife or cutter. Boil the ravioli in water for about 2 minutes, then lift them out and serve each with a spoonful of ice cream and some compote on top. Garnish with mint.