Poppy Ravioli with Warm Sour Cherry Ragout

Knead the plain flour with the eggs and oil to a smooth dough and let it rest for about 30 minutes, covered. Meanwhile, for the poppy seed filling, bring milk, granulated sugar, vanilla sugar, grated lemon zest and cinnamon to a boil. Stir in the poppy seeds, almonds, and a dash of rum, allow to set briefly, then refrigerate. Roll out the pasta dough thinly on a floured work surface and cut into squares about 6x6cm. Brush the edges with beaten egg. Form small balls from the poppy seed mixture and place one of each on a dough square. Now fold the dough over it to form a triangle. Press the edge firmly together. Boil salted water in a saucepan, put the ravioli in and let them stand for about 3¿4 minutes. Lift out, drain and toss briefly in the warm cherry ragout. Serve immediately. For the cherry ragout, melt the granulated sugar and caramelize lightly. Deglaze with red wine and let it boil away. Add the sour cherries and bring to the boil briefly. Mix some cornstarch with a little water, add and let the ragout boil down to a creamy consistency.

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