Gingerbread Ravioli

A simple but delicious cake recipe:

1. heat butter with honey and sugar until sugar is dissolved. Cool slightly, then fold in flour, cocoa powder, egg, gingerbread spice and baking powder and knead into a smooth dough. Wrap the dough in plastic wrap and chill for at least 24 hours.

For the filling, finely crumble Amarettini and mix with currant jelly and elderberry confit. Mix egg whites.

Roll out the dough on a lightly floured surface to a thickness of 2-3 mm and cut out a total of 80 circles with a waved cookie cutter (6 cm ø). Knead the dough one more time (without flour, if possible) and roll it out one more time. Cut half of the dough circles crosswise in the middle with a kitchen knife (or dough wheel).

Brush the other half in portions with egg white and place about 1/2 tsp. of the filling in the center of each dough circle as a heap, place 1 cut dough circle on top of each and press the edge firmly smooth. Place the ravioli on 2 baking sheets lined with parchment paper.

Bake the ravioli one after the other in the heated oven at 200 °C on the 2nd rack from the bottom for 12-15 minutes (gas 3, convection oven for 12 minutes at 180 °C). Remove from the oven and cool completely. Layer the ravioli between layers of parchment paper in cookie tins and rest for at least 1 day. Dust with powdered sugar only before serving. 5.

If kept in a cool, dry place, they will keep for at least 2 days.

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