Fine black pudding ravioli

Ingredients for 2 servings:

• 30 sheets of frozen WanTan from the Asian shop, the small pack.
• 200 g black pudding, Silesian (well sausage)
• 1 shallot(s), finely diced
• 1 garlic clove(s), finely diced
• 5 tomatoes, dried, soaked in water
• 1 tbsp honey, liquid
• 2 tbsp breadcrumbs
• 1 tbsp cream
• 1 egg(s), separated
• salt and pepper
• olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Remove the wonton wrappers from the package and let them thaw. For the filling, mix the black pudding with shallots, garlic, breadcrumbs, egg yolk, cream, honey, salt, and pepper in a bowl. Cut out circles from the wonton wrappers and place about a teaspoon of the sausage mixture into the center of each circle. Brush the edges with egg white and fold the circle over to form a semicircle. Press the edges firmly together. Bring a large pot of salted water to a boil. Add the ravioli and let it cook for 5-8 minutes. In the meantime, chop the dried and soaked tomatoes and then briefly toss them in a little olive oil with the finished ravioli in a non-stick pan (otherwise the ravioli will stick). Serve immediately.