Sweet Ravioli with Pineapple and Vanilla Ice Cream

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 of salt
• 1 pineapple
• egg white (for brushing)
• 1 tsp butter
• 1 split vanilla bean
• 2 tbsp sugar
• 100 ml clear apple juice
• 1 tbsp Lemon Juice
• pomegranate seeds (for garnish)

Instructions

1. 1.

   Knead the flour with egg, olive 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.

2. 2.

   For the ice cream, mix coconut milk with vanilla syrup and lime zest. Pour the mixture into an ice cream maker and churn until frozen.

3. 3.

   Peel the pineapple and cut into half-spherical pieces (about 4 cm diameter). Finely chop the remaining pineapple flesh.

4. 4.

   For the compote, sauté the chopped pineapple in butter, add the vanilla bean, sprinkle with sugar, deglaze with apple and lemon juice, then let sit for 30 minutes off heat. Cool in the refrigerator until serving.

5. 5.

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