Fig ravioli

Ingredients for 1 servings:

• 250 g wheat flour
• 120 g butter
• 20 g clarified butter
• 40 g sugar
• 40 ml water
• 1 pinch of salt
• 160 g fig(s), dried
• 40 g walnuts
• 50 ml white wine
• 10 ml water
• 1 piece(s) egg white
• 4 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Italian cookies filled with figs and walnuts

Dough: Remove the butter and clarified butter from the refrigerator well in advance of baking so they are soft. Now place all the dough ingredients in a bowl and knead with 40 ml of water until you have a smooth dough. Chill the dough for one hour. Filling: Chop the figs and chop the walnuts. Puree both ingredients with 50 ml of white wine and 10 ml of water. Making the ravioli: Roll out the dough to a thickness of about 2 mm and continue as described for making the ravioli. I used a ravioli stamp. To do this, use a teaspoon to place the filling at the appropriate intervals on half of the dough, brush the edges around the filling with egg white, and cover with the other half. Cut out the ravioli and place them on a baking sheet lined with baking paper. Knead the remaining dough together again and continue as described above. I can also imagine using a ravioli board for preparation. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake the ravioli at this temperature for about 20 minutes. While still hot, sprinkle with powdered sugar. If you’re concerned about the white wine, I recommend orange blossom water.