Apple ravioli with cinnamon and candied apple slices

Apple ravioli with cinnamon and candied apple slices

Category: Healthy eating

Ingredients
For the test
flour	450gr
egg	1 PC
a pinch of salt
applesauce	230gr
Winter zucker (sugar)	2st. l.
For filling:
chopped peeled hazelnuts	100gr
chopped peeled almonds	100gr
egg white	1 PC
powdered sugar	5 tbsp. l.
ceylon cinnamon	2h l.
coriander beans	2 pcs.
allspice	3 pcs
Apple	1 PC
For candied apples:
Apple	2 pcs
sugar	7st. l.
water	2st. l.

Cooking method

• I cooked these ravioli in a lean version, replacing the egg in the original recipe with 2 tablespoons. l. corn starch in the dough and 1 egg white for 1 tbsp. l. corn starch and 2 tbsp. l. water in the filling.
• Winter zucker sugar, as indicated on the recipe website, is cane sugar flavored with Ceylon cinnamon, coriander seeds, aniseed, cloves, cardamom and ginger.
• I used brown sugar instead and spiced it to taste.
• Cooking applesauce:
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• Combine flour, sugar, salt, egg and applesauce and knead the dough.
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• 
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• It must be thoroughly kneaded for at least 10 minutes. As a result, we get a very elastic, almost not sticky dough.
• To do this, you need to constantly knead in a small amount of flour. Depending on how juicy apple and large egg you have, you may need more or less flour. The original recipe advises to start kneading the dough with 400 grams of flour.
• Cover with a plastic bag and let the dough rise for at least 3 hours, preferably overnight.
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• For the filling, peel and core the apple and cut into very small cubes.
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• Grind coriander and allspice in a mortar with cinnamon. I took already ground spices.
• Grind peeled nuts for filling
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• Lightly brown the peeled, chopped nuts and almonds in a dry skillet.
• Turn off the heat, but leave the skillet on the stove.
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• Add spices and a chopped apple to the nuts, and stir until the apple is slightly soft.
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• Beat the egg white with the powdered sugar and stir in the chilled apple-nut mixture. Let me remind you that instead of protein, I mixed the mixture with cornstarch and water.
• Roll out the dough very thinly on a floured surface. Anyone who has a pasta machine can use it to roll out the dough.
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• Cut the dough into squares about 6x6 cm.
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• We spread the nut filling on the squares.
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• Now we take the remaining half of the empty squares and cover the filled squares on top, carefully stick the edges.
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• Now on each side we make a small overlap from the edge from bottom to top and press it with a fork, dipping it in flour.
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• Leave the ravioli to rest for about 30 minutes.
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• We throw the ravioli into a large pot of water and sugar (I cooked it without sugar, just in water) and reduce the heat so that the water boils slightly. Cook for about 15 minutes. We take it out of the water, put it on a dish lined with baking paper and put it in an oven preheated to 50 degrees for 5-7 minutes.
• Cooking candied apples.
• Melt sugar and water in a saucepan, let it boil and throw thinly sliced ​​apple slices into it.
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• Cook quite a bit until the apples begin to become honey-amber in color (if overcooked, the apples may scatter).
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• Place on a plate lined with baking paper.
• Place ready-made ravioli, garnish with candied apple slices and serve.
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• The recipe is taken from here: 🔗./2013/11/apfel-ravioli-mit-zimtStеrn-fullung-und.html

The dish is designed for

20 ravioli 6 * 6cm

Time for preparing:

3 hours + 1 hour

National cuisine

german

Note

I cooked ravioli, reducing the amount of food by 5 times.

[Marina]

A very interesting recipe, especially the dough Marina, but somehow apples in the dough are felt? And how does one work with such a test?

[Marina]

A very interesting recipe, especially the dough Marina, but somehow apples in the dough are felt? And how does one work with such a test?

Tatiana, thank you. In ready-made ravioli, the apple is not felt in the dough at all. I did not notice any particular difficulties in working with the dough, Unless at first it was very sticky to my hands.