Ingredients for 6 pieces:
For the dough:
- 140 g Bake-Free Noodles flour mixture
- 110 g water
- 2 g Himalaya or Parajdi salt
- a pinch of black salt
Other ingredients:
- 50 g homemade Bake-Free breadcrumbs
- 1 tablespoon coconut oil (8 g)
- powdered erythritol for sprinkling as desired
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.
