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Plum jam filled sweet ravioli

Plum jam filled sweet ravioli

Ingredients for 6 pieces:

For the dough:


Other ingredients:


For the plum jam:

  • 225 g pitted plums
  • 125 g water
  • 25 g sweetener
  • 1 teaspoon gingerbread spice mix
  • 2.5 g of konjac flour


Preparation:

Plum jam:
Mix the erythritol with the konjac flour and the spice. Add the chopped plums, then pour water over it. Cook until it thickens (about 2-3 minutes), stirring constantly (with a hand whisk). Blend in a blender as soon as it has cooled to lukewarm or puree it with a stick blender.

Ravioli:
Mix the flour mixture with water, salt and black salt and roll it out on a dry surface into 2 rectangles with a thickness of 0.5 cm. Place 6 spoonfuls of jam a few centimeters apart on one sheet (for me it was 64 g), then cover it with the other sheet and cut it into triangles, rhombuses, or squares with a cutter. Put them in boiling water and wait until they rise to the top (about 2-4 minutes). Toast the breadcrumbs in the coconut oil and stir in the cooked raviolis.

Plum jam filled sweet ravioli

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