Poppy Seed Ravioli with Apricot Ragout

For the dough, knead semolina, egg yolks and flour well, rest 1 hour.

For the filling, bring rum, milk, sugar, cinnamon and grated lemon peel to a boil. Add poppy seeds, breadcrumbs, then remove from heat and add white chocolate. Leave the mixture to cool.

Roll out the dough thinly, cut into 7 x 7 cm squares, brush the edges with egg yolk, fill with the poppy seed mixture like traditional ravioli or dumplings. Make the filled poppy seed ravioli in salted water for about 2 minutes and mix into the apricot ragout.

For the apricot ragout, boil 1000 g apricots with sugar and water until soft. Finely whisk the apricots and strain through a sieve. Cut the remaining apricots into small slices and let them bubble up once in the apricot sauce. Finally, perfume with apricot brandy and powdered tartar.

For the dumplings, mix all ingredients to a homogeneous dough. Fill the mixture into a piping bag and pipe an even grid pattern onto a lightly greased, floured baking tray. Bake the dough in a 200 °C oven. Cut a part of the baked, but still soft and pliable hippen lattice into small pieces and shape it into “a hood” by means of a bottle.

As a further appetizer, a lemon balm sorbet is served with it in the restaurant “Steirereck”. Much simpler, and just as good, but also fits a vanilla ice cream.

Lemon balm sorbet Ingredients for 4 people:

3/8 liter of lauter sugar juice of 4 lemons 220 g lemon balm leaves L

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