Baked sweet ravioli

Baked sweet ravioli

Total: 35 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / piece: 61 kcal
, Fat: 1 g
, Carbohydrate: 10 g
, Protein: 2 g


24 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150g filling with almonds
1 apple (approx. 150 g), coarsely grated
2 rolls of pasta dough
1 egg, beaten

To bake

a little icing sugar
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How it's done


Combine the baking mixture and apple in a bowl. Roll out the pasta dough, cut lengthwise into thirds. Spoon the filling into approx. 24 mounds on three strips of pasta, ensuring the filling is well spaced out. Brush the remaining pasta strips with egg, place over the mounds, press down firmly, squeezing out any trapped air. Separate the ravioli using a knife, transfer to a tray lined with baking paper.

To bake

Approx. 5 mins. in the upper half of an oven preheated to 220°C. Remove from the oven, place on a cooling rack, dust with icing sugar, serve lukewarm.

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