Caramelized Cream Cheese Ravioli on Plum Compote

Deseed the plums and cut into wedges. Deseed and dice the carrots and yellow plums. Coarsely chop the hazelnuts. Mix egg yolks with a little water. Pluck basil and cut into thin strips. Make a smooth pasta dough with flour, egg and a little water and oil, vanilla sugar and a pinch of salt. Rest. Mix well cream cheese, yellow hazelnuts, plums, ringworm, basil, raisins and a little honey. Mix maizena (cornstarch) with cold water. Dust a board with flour. Roll out the dough thinly on it. Brush the outer edge with the ice cream spread and spread diagonally. Mound the cheese mixture in the first third of the pasta dough. Cut dough in half, overlapping ends and pressing edge firmly with a floured fork.

Finishing/Preparation:

Make ravioli in bubbling water with a tiny bit of oil. Heat the frying pan. Let some sugar melt, extinguish with red wine. Add currant juice. Add bay leaf, cinnamon and clove. Pull the plums to the boiling point and thicken with a little bit of cornstarch. Melt butter in heated frying pan. Add sugar and caramelize lightly. Extinguish with apple juice and stir until smooth. Add ravioli and r and lightly caramelize. Extinguish with apple juice and stir until smooth. Add in ravioli.

Dressing: Arrange plum compote on flat plate, place ravioli on top and garnish with lemon balm.

Our tip: Use high quality

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