Apricot and White Chocolate Ravioli
Apricot and white chocolate ravioli is a truly special dessert, blending the traditions of Italian ravioli with the fresh, fruity taste of apricot and the soft sweetness of white chocolate. The toasted almonds add crunch to the dish, creating a perfect balance between the creamy filling and the buttery pasta. This dessert is an ideal choice for a summer evening or to end an elegant dinner. Served with a cup of coffee or a glass of dessert wine, it becomes truly unforgettable.
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl, add a pinch of salt, and create a well in the center. Crack in the eggs and gradually incorporate them into the flour. Add a little water as needed to form a pliable dough.
2
Knead the dough for at least 10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
3
For the filling, finely chop the apricots, then mix them with the grated white chocolate, powdered sugar, vanilla extract, and lemon zest to create a delicious, fruity filling.
4
Roll out the dough thinly, then evenly spoon small portions of the apricot and white chocolate filling onto one half, spacing them apart.
5
Fold the other half of the dough over the filling, then use a ravioli cutter or knife to cut out the ravioli. Press the edges firmly to seal and prevent the filling from leaking during cooking.
6
Bring a large pot of water to a boil and lightly salt it. Drop in the ravioli and cook them for 3-4 minutes, or until they float to the surface.
7
Drain the ravioli, then melt the butter in a skillet and gently toss the pasta in it to lightly caramelize.
8
In a small saucepan, heat the heavy cream, then add grated white chocolate and stir until smooth to create a silky sauce.
9
To serve, drizzle with the white chocolate sauce and sprinkle with toasted almonds. Enjoy warm!
