Crispy Apricot Ravioli

Apricot Almond Filling:

Toast the blanched almond kernels in a frying pan until golden. The cooled almond kernels then in a food processor form and chop very small. Crumble in the marzipan and, with the machine running, add the amaretto. Transfer everything together into a sufficiently large bowl and stir the apricots (very finely diced) into the mixture.

Apricot coulis:

Heat dried apricots, sugar and water in a saucepan, simmer for 15 minutes until apricots are soft and swollen.

Then put the whole in the food processor form and grind together with the juice of one lemon. Pass the puree through a fine sieve, squeezing out any remaining liquid from the fruit mixture.

Ravioli:

Divide dough into 4 portions. Roll out pasta dough to a maximum thickness of 3 mm, you should almost be able to see through it. Cut out circles with a water glass. Place half of the circles on a parchment paper. Place a spoonful of apricot-almond filling in the center of the dough circles. Brush the edges exactly with water. Cover each with a circle of dough and press the edges firmly until smooth.

Heat 1 l of oil in a deep fryer or a suitable saucepan to 170 degrees. Bake 6 ravioli at a time until golden crisp, turning once to the other side. Drain the ravioli on kitchen roll. When all are baked, fry 6 ravioli at a time very briefly and drain. Dust with powdered sugar.

Serve each one with a sp

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