Sweet baked ravioli with licorice

Name: Sweet baked ravioli with licorice - Alexandra E.
Ingredients: 250 g of flour; 80 g of brown sugar; 1 egg; 1/2 packet of baking powder; 1/2 cup of licorice liqueur (if you dont like it; you can use lemon liqueur; rum; or plum brandy); 1 packet of vanilla sugar; jam or Nutella for filling (I used various types of jam: blackberries; blueberries; apricots; the important thing is to have the right consistency)

Dessert - Sweet baked ravioli with licorice by Alexandra E. - Recipia

Sweet baked ravioli with licorice On Sunday morning, around 6, I ended up baking an entire tray of sweet ravioli. After tossing around the house since 5 and failing to sleep, I started thinking about new ingredients and combinations. Eventually, I went down to the kitchen and got right to work. In three-quarters of an hour, I took out some sweet, tender ravioli filled with jam and a subtle hint of licorice from the oven. Quick Info Total time: 45 minutes Preparation time: 25 minutes Baking time: 15-20 minutes Servings: about 20-25 ravioli, depending on size Difficulty: easy to medium Dessert recipe, suitable for breakfast or a snack Ingredients 250 g flour 80 g brown sugar 1 egg 1/2 packet baking powder 1/2 cup licorice liqueur (or lemon liqueur, rum, brandy, depending on preference) 1 packet vanilla sugar Thick jam or Nutella for filling (I used blackberry, blueberry, apricot jam) Powdered sugar for finishing Preparation method 1. On a work surface, place the flour and make a well in the center. In this "well," put the brown sugar, baking powder, vanilla sugar, egg, and licorice liqueur. 2. Start mixing the ingredients from the center, gradually incorporating the flour. Knead until you get a homogeneous, fairly elastic dough. If the dough is too soft, add a little flour; if it’s too hard, drizzle a bit of liqueur or water. 3. Cover the dough with a clean kitchen towel and let it rest for 15 minutes at room temperature. 4. Meanwhile, preheat the oven to 180°C and prepare a tray with baking paper. Take the jam or Nutella out of the fridge so it's easier to use for filling. 5. Roll out the dough with a rolling pin on a lightly floured surface to about 3 mm thick. Using a round cutter (or a glass), cut out circles of dough. 6. Place a teaspoon of jam or Nutella in the center of each circle. Be careful that the filling is not too liquid, or it may spill during baking. 7. Fold each circle in half to form a crescent. Press the edges well with your fingers or a fork to seal the ravioli and prevent the filling from leaking in the oven. 8. Arrange the ravioli on the tray, leaving a small space between them. 9. Bake for 15-20 minutes until the edges turn slightly golden. Don’t leave them too long, as they will harden. 10. Immediately transfer them to a plate and dust with powdered sugar while they are still warm. Why I make the recipe often It’s quick and doesn’t require complicated ingredients. The dough is easy to work with, and the filling can vary depending on what I have at home. The ravioli hold up well for a day or two, are suitable for packing, and don’t make much mess in the kitchen. Tips and variations Tips Use thicker jam, not liquid, to keep the filling inside while baking. Seal the edges as well as you can; otherwise, they will open in the oven. If you don’t have licorice liqueur, you can use rum or a strong-flavored liqueur, but don’t skip the liquid part, as it helps with the dough texture. Substitutions Brown sugar can be replaced with white sugar, but brown gives a slightly richer flavor. If you don’t like the taste of licorice, lemon liqueur or even a flavored brandy work well. Nutella works for a chocolate version if you want something sweeter. Variations The filling can be any thick jam: apricot, blackberry, blueberry, plum. You can add a bit of grated lemon zest to the dough if using lemon liqueur. For an even crunchier texture, brush them with a bit of beaten egg before baking (this isn’t in the basic recipe, but I sometimes try it). Serving ideas You can serve them for breakfast with tea or coffee, as a snack, or a quick dessert. They are good cold, but they taste best if you let them cool slightly after baking and then eat them the same day. Frequently asked questions Can I freeze the ravioli before or after baking? I haven’t tested freezing this recipe. The dough contains liqueur and baking powder, which may change the texture after thawing, so I do not recommend it. Does the jam leak while baking? If you use thick jam and seal the edges well, it shouldn’t leak. With very liquid jams, the filling may come out. Can they be made without alcohol? You can try replacing the liqueur with a bit of milk or water, but the dough won’t have exactly the same flavor or texture. How long do the ravioli last after baking? The ravioli keep well for a day or two at room temperature, covered, but after that, they harden. Can I use only Nutella for the filling? Yes, Nutella works well, but the ravioli will be sweeter than with jam. Nutritional values Approximately, for a serving of 3-4 pieces: Calories: 180-220 kcal Protein: 3-4 g Fat: 3-5 g Carbohydrates: 35-40 g Values vary depending on the type of jam or cream used and the size of the ravioli. The dough itself doesn’t contain many fats, but the filling (especially Nutella) can increase the caloric intake. Storage and reheating Sweet ravioli keep well for a day, maximum two, covered or in a closed container at room temperature. I do not recommend storing them in the fridge, as they harden and lose their taste. They are not suitable for freezing. If you want to reheat them, put them in the oven or microwave for just 2-3 minutes, but they won’t be as tender as fresh. They are best eaten on the day they were baked.

Sweet baked ravioli with licorice

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