Sweet apricot and almond ravioli

Ingredients for 4 servings:

• 250 g flour
• 4 eggs
• 3 tbsp water
• 1 pinch of salt
• 1 can apricot(s)
• 40 g apricot jam
• 50 g almonds, chopped
• 5 tbsp butter
• 100 g almond flakes
• powdered sugar

Instructions

Working hours approx. 1 day 16 hours; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 16 hours 50 minutes

as a sweet main course or dessert

First, separate 2 of the 4 eggs. Set the egg whites aside. Knead the 2 egg yolks, the remaining eggs, flour, salt, and water into a pasta dough. Let it rest for 30 minutes. In the meantime, prepare the filling: Roast the chopped almonds in a non-stick pan without fat until golden brown. Drain the apricots well. Set aside 6 apricots for garnishing later. Cut the remaining apricots into small cubes. Mix these with the jam and the roasted almonds. After the resting time, roll out the dough on a floured surface until the thickness of a knife and cut into approximately 10 x 10 cm squares. Place a dollop of apricot mixture in the center of each square. Brush the reserved egg whites around the edges of the dough and fold them diagonally to create triangular Maultaschen. Bring a large pot of lightly salted water to a boil, add the Maultaschen, and let it simmer without heat until they float to the surface. Meanwhile, melt the butter in a pan and brown the flaked almonds. Arrange the Maultaschen on plates, drizzle with the browned almond butter, and dust with powdered sugar. Garnish with the remaining apricot halves and serve.