Stuffed biscuits made with unleavened dough with a slightly crunchy texture, simple and quick to prepare easy to work and shape to the desired shape, can be used either for sweet or savory.

Peanuts characterize with their taste the mixture of these ravioli but may be replaced by nuts or seeds from more neutral taste like cashews, almonds or sunflower seeds and flavoring it can be given fresh herbs or other.

Even the stuffing can be replaced at will but with compounds too liquid.

Ingredients for the paste of 50 ravioli 5 cm side

  • 500 ml water
  • 36 g flaxseed
  • 18 grams of chia seeds
  • 5 g salt
  • 125 g corn flour minced average
  • 125 g brown rice flour
  • 85 g coarsely chopped peanuts unsalted
  • 25 g flour red lentils
  • sunflower oil or other (to brush the baking paper)

Ingredients for the filling for ravioli

  • 2 bananas
  • 1 bar of dark chocolate with 85% cocoa minimum (mine is 92%)

Ingredients for decoration

  • rice malt syrup q.s.
  • 1 tablespoon of coconut sugar
  • 1 teaspoon salt

How to prepare the dough for ravioli

Coarsely chopped chocolate with a knife and sliced ​​bananas for the filling for ravioli.

Whisk the chopped peanuts, flour and salt.

In a mixer chopped intermittently chia seeds and flax.

Heat the water to 40 ° C  add it to chia seeds and flax chopped  let stand for 15 minutes  with an immersion blender puree chia gel and linen for to incorporate air.

Add the flour mix to the gel mounted and stir with a spatula, the result is a paste with the consistency similar to a thick porridge, let rest for 15 minutes, chia seeds and flax will carry out their task by compacting the mixture further so it can roll out.

Between two sheets of lightly oiled baking paper roll out the dough with a rolling pin to a thickness of about 0.5 cm.

How to complete the ravioli

With a knife or a mold for cookies obtained the two layers of dough for your ravioli.

Place a slice of banana in each ravioli and some chocolate scaglietta, close them.

Cutlery all the ravioli on a baking sheet covered with parchment paper and bake at 170 ° C for 10 minutes.

Baked ravioli and still warm pennellatene the middle with rice malt, then Dip ravioli in the mix of coconut sugar and salt.


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