Ingredients for about 60 Ravioli First, prepare the filling.
Boil the heavy cream, stir in the chopped chocolate, and remove from heat.
Mix in the Grand Marnier with an immersion blender and homogenize the mixture (blend for 5 minutes without mixing in any air).
Then chill for 1 hour.
For the dough, sift the flour and cocoa powder.
Knead to a smooth dough with the eggs and sugar.
Wrap in foil and let rest for 30 minutes.
Roll out the dough (preferably with a pasta maker).
Cut out squares or circles on a floured work surface and place a little bit of filling on each.
Brush the edges with beaten egg white, close, and press the edges together well.
Bring salt water to boil with a little vanilla sugar.
Place the ravioli in the water and let simmer for 5 minutes.
For the moscato sabayon, beat all the ingredients together in a bain-marie until the sabayon is nice and airy.
Remove the ravioli and let drain.
Serve with orange slices.
Garnish with sabayon and confectioner’s sugar.
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Ingredients for 6–8 Servings Slowly knead the flour, eggs, egg yolks, salt, and oil to a smooth, flexible dough.
Form a ball, wrap it in plastic wrap, and chill for 1 hour.
In the meantime, cream the butter, sugar, lemon juice and lemon zest for the filling.
Stir in the egg yolks, rum, quark, white bread crumbs, and apricot marmalade.
Finally, fold in the diced apricot.
For the poppy crumbs, foam the butter in a pan.
Lightly brown the cake crumbs, poppy, and confectioner’s sugar and set aside.
Roll the dough out to thin sheets.
On half of the sheets, mark approximately 2in (6 cm) squares, place some filling in the middle of the squares and brush the space in between with egg white.
Lay the other sheets on top and press them together well in the spaces between the squares.
Poke holes to remove any air bubbles that appear.
Cut out the squares with a pastry wheel.
For the vanilla whipped cream, whip the cream halfway with confectioner’s sugar, vanilla sugar, and vanilla pulp.
In a big enough pot, boil water with a bit of sugar.
Place the ravioli in the water and let simmer for 3–4 minutes.
Remove and let drip.
Roll the ravioli in the poppy crumbs and serve garnished with vanilla whipped cream and mint.
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Ingredients for 6–8 Servings Boil the unpeeled potatoes in salt water until they are soft.
Peel and dry in a 200 °F (100 °C) oven.
Press through a potato ricer and quickly knead with potato flour, egg yolks, semolina, butter, and a dash of salt.
Roll the potato dough out to about 4mm thick on a floured work surface.
Cut out circles with a 3in (8 cm) round, scalloped cookie cutter.
Mix the plum jam with cinnamon and rum and place in the middle of each circle (preferably with a piping bag).
Brush the edges with a beaten egg, close the dough, and press the edges together with your thumb and forefinger.
Boil salt water and place the pockets in the water for about 5 minutes.
For the crumbs, heat butter and brown the crumbs.
Remove the pastry pockets from the water, let drip, and roll in the crumbs.
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Ingredients for 6 Servings Boil the unpeeled potatoes in salt water until they are soft.
Peel and dry in a 200 °F (100 °C) oven.
Press through a potato ricer and knead with potato flour, egg, and a dash of salt.
Form rolls, cut off small pieces, and roll into noodles approximately 3 in (7 cm) long and finger thick.
Boil salt water and let the noodles simmer for 5 minutes.
Melt butter, remove the noodles from the pot, let drip, and roll in the butter.
Dust thickly with poppy and confectioner’s sugar before serving.
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Ingredients for about 20 Dumplings Dissolve the yeast in half of the lukewarm milk.
Add some flour and stir.
Sprinkle some flour on top, cover, and let the starter dough rise for 20 minutes.
Put the rest of the flour in a bowl.
Knead with the starter dough, butter, eggs, the rest of the milk, granulated sugar, a dash of salt, and lemon zest to form smooth dough.
Cover and let rise for 30 minutes in a warm place.
Roll the dough out on a floured work surface to about ½ in (1.
5 cm) thick and cut into 2¾ in (7×7 cm) squares.
Spoon plum jam onto the middle of each square, close the dumplings, and roll into smooth balls in your hands.
Place on a floured surface, cover with a towel, and let rise again, until they have nearly doubled in size.
Bring salt water to boil in a large pot.
Place the dumplings in the simmering water and let them steep more than boil.
Place the lid of the pot on top while they are simmering, slightly ajar.
After 10 minutes, remove the lid and turn the dumplings.
Cook for another 5 minutes, then remove and immediately poke 2–3 holes with a needle so that they do not collapse.
Place in a casserole dish brushed with melted butter and place in an oven preheated to a low heat until all the dumplings are cooked.
Drizzle the dumplings in melted butter and dust with poppy and confectioner’s sugar.
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Ingredients for 18 (Dumplings Prepare the quark dough for dumplings and let rest for 2 hours.
For the filling, mix the nuts and breadcrumbs.
Boil the milk with the sugar, honey, rum, lemon zest, and cinnamon.
Remove from heat and stir into the nuts.
Melt the nougat and stir into the nut mixture with the egg yolks.
Chill for a while.
Form small balls from the nut batter and chill them again.
Wrap the chilled balls in the prepared dough and form dumplings.
Bring a good amount of water to boil and then let the dumplings sit in it for about 12 minutes (do not boil them).
For the sugar crumbs, melt butter and brown the crumbs and sugar.
Flavor with cinnamon and vanilla sugar.
Remove the dumplings from the water, let drip, and roll in the crumbs.
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For the filling, first melt the dark chocolate in the heavy cream in a double boiler, then chill.
In the meantime, make the dough by first creaming the butter and confectioner’s sugar.
Mix in the quark.
Then mix in the eggs, vanilla sugar, rum, orange zest, and lemon zest.
Finally, fold in the breadcrumbs.
Let the dough rest for 1 hour.
Fill a piping bag fitted with a round nozzle with the cooled chocolate and pipe small balls of chocolate.
Wrap each ball in dough and form dumplings.
Bring sugared water to a boil in a pot and boil the dumplings for 6–8 minutes.
While they boil, melt butter in a pan and brown the breadcrumbs with cinnamon.
Remove the dumplings, let drip, and roll in the crumbs.
Dust with confectioner’s sugar and serve.
If you’d rather skip the step of preparing the chocolate, you can simply use chunks of cooking chocolate as filling.
Garnish Recommendation:
strawberry purée
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Ingredients for 18 Dumplings Peel the pears, remove the core, and dice.
Boil in sugar water until soft, remove and let drain.
Brown granulated sugar and breadcrumbs in the butter.
Mix with the pears, eggs, quark, nuts, vanilla sugar, cinnamon, and Poire Williams to make dough.
Let rest for 1 hour.
Heat a good amount of oil in a deep pan.
Form small dumplings from the dough and fry in the hot oil until golden brown.
Let drain on paper towels.
Dust with confectioner’s sugar and serve.
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Ingredients for 12–18 Dumplings Boil the milk, sugar, lemon zest, and vanilla pulp.
Sprinkle in the semolina and cook like choux pastry, stirring constantly.
Stir butter into the hot mixture.
Finally, mix in eggs bit by bit, then place in the refrigerator for 2 hours.
Roll the cold dough into dumplings and place in boiling sugar water for about 10 minutes.
For the sugar crumbs, melt butter and brown the breadcrumbs.
Add lemon zest and orange zest.
Season with confectioner’s sugar.
For the honey whipped cream, mix liquid honey with whipped cream.
Let the dumplings drain and then roll them in the sugar crumbs.
Garnish with the honey whipped cream and serve.
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Ingredients for 18 Dumplings Mix the poppy and breadcrumbs.
Boil the milk with sugar, some honey, rum, lemon zest, and cinnamon.
Remove from heat and mix in the breadcrumbs.
Melt the chocolate and mix in along with the egg yolks.
Chill for a while.
Prepare the quark dough according to the recipe and wrap the well cooled poppy mixture in it.
Let the dumplings sit in hot (not boiling) water for about 12 minutes.
For the sugar crumbs, melt the butter and brown the crumbs with the sugar.
Flavor with cinnamon and vanilla sugar.
Let the dumplings drain, then roll them in the sugar crumbs and serve.
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