Mozart Ravioli

Ingredients for 1 servings:

• 300 g flour
• 30 g cocoa
• 1 pinch of baking powder
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 200 g butter
• 200 g marzipan – raw mass
• 50 g pistachios, ground
• 150 g nougat, dark
• n. B. Chocolate coating, white

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Mix the flour, cocoa, and baking powder and sift into a bowl. Knead into a dough with the sugar, vanilla sugar, egg, salt, and butter, then wrap in cling film and chill for about 1 hour. Knead the marzipan with the pistachios and roll out thinly (between layers of cling film). Cut out 48 squares. Cut the nougat into 48 cubes, wrap each cube in a marzipan square, and form small balls. Divide the dough in half and roll out thinly. Place the marzipan balls on one half and cover with the other half of the dough. Use a pastry wheel to cut rectangles around the balls to create ravioli. This can also be done using a ravioli board. Bake the ravioli at about 200°C (top/bottom heat) for about 15 minutes. Once cooled, decorate with the chocolate coating melted in a bain-marie. To do this, quickly move a teaspoon of chocolate back and forth over the ravioli so that the ravioli are sprinkled.