Sweet tonka bean ravioli with pink pepper and banana filling

Ingredients for 7 servings:

• 120 g flour
• 60 g semolina (durum wheat)
• 1 egg(s)
• 1 tbsp oil (sunflower oil)
• ½ tonka bean(s)
• 100 g mascarpone
• 1 banana(s)
• 1 lemon(s)
• 2 tbsp sugar
• Peppercorns, pink

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

still very tasty even without tonka beans

Finely grate the tonka bean (best with a nutmeg grater) and mix it into the flour. Knead the flour, semolina, egg, and oil into pasta dough (the dough should no longer be sticky; if it is, add a little more flour). Cover the dough and let it rest for a few minutes. Roll out the dough very thinly using a pasta machine or by hand and cut out circles about 8 cm in diameter. Cut the bananas into slices about 1 cm thick and marinate briefly on all sides in a bowl with lemon juice (prevents them from browning and tastes good). Mix the mascarpone with the sugar until creamy. Carefully spread a thin layer of mascarpone mixture onto the cut-out pasta circles (leaving about 1 cm of space on the sides!). Place a banana slice on one side of the circle and sprinkle with a little coarsely ground pink pepper. Lightly moisten the edges. Now fold the circle of pasta dough in half to create a semicircular pocket. Make sure the pocket is well sealed. This is best done with a ravioli wheel along the edge or by pressing firmly with the tines of a fork. Let it dry for a few minutes and then cook in boiling water for about 5-10 minutes. The cooking time can vary depending on the thickness of the dough; just check the firmness of the edges every now and then if you are unsure. (If you have leftover dough, you can also simply add an additional piece of pasta of the same thickness to the water and test for the bite. The pasta should be reasonably al dente!) Drain the filled ravioli in a sieve. Place them on a plate to cool completely. Serve with vanilla ice cream or chocolate mousse.