Bavarian potato ravioli with plums

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 250 g wheat flour type 405
• 1 pinch of salt
• 1 pinch of nutmeg
• 3 m.-sized egg(s)
• 50 g butter or clarified butter
• 50 g sugar
• 750 g plums
• 1 tsp, heaped cinnamon powder
• 2 tbsp, heaped sugar
• 1 cup sour cream, 125 ml
• 50 g clarified butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

made from potato dough

For the dough, boil the potatoes until soft (ideally the day before), drain and peel while still lukewarm, press them through a potato ricer and let them cool. Season with a good pinch of salt and nutmeg, add the flour and eggs and mix well with a spatula. Knead everything into a light dough. Melt the butter or clarified butter in the roasting pan. Brush the pan evenly over the dough. Remove any excess fat, which can be reused to coat the dough. Pour the sugar into the roasting pan and shake and turn it evenly to give the Maultaschen a crispy base. Put the sour cream in a small bowl. Melt the clarified butter and pour it into a cup, topping it up with any leftover lard from the pan if necessary. Use the brush from the pan to brush the dough pieces. For the filling, wash and pit the plums, place them in a bowl and mix with the cinnamon and sugar. Always use the same amount of plums for the filling. I use 4 per piece of dough. Dust the work surface with flour and shape the dough into a log. Divide the dough into 16 equal pieces using a spatula. This works best if you halve the dough, then halve it again, and so on, until you have 16 equal pieces. Place the dough pieces sideways on the floured work surface. Use a spatula to remove any remaining dough from the work surface and then sprinkle it with flour again. Dust your hands with flour, take one of the dough pieces, flatten it, roll it out with a floured rolling pin, and turn it over until you have a thin dough ball. Brush this with melted clarified butter and then with the sour cream. Arrange 4 plums on top, leaving a 2 cm border on the sides. Roll the dough ball, press the two ends together, and then place it in the roasting pan. Place the dough balls one by one in the pan, pushing them together a little if there isn’t enough space. Brush the remaining clarified butter and sour cream evenly over the dough pieces in the roasting pan. Preheat the oven to 220°C (top/bottom heat) or 200°C (fan oven). Bake for approximately 45-60 minutes. Brush the Maultaschen occasionally with melted clarified butter, if desired. Note: Alternatively, the Maultaschen can also be filled with other fruits, such as apples, cherries, or with savory cheese and ham.