Strawberry Ravioli (Erdbeer-Ravioli)

"Translated from the German Pillsbury site: Knack&Back®"
 
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Ready In:
25mins
Ingredients:
9
Yields:
12 ravioli
Serves:
4
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ingredients

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directions

  • Horizontally cut the biscuits so there are 3 layers from each of of the biscuit; carefully separate the layers (You will need 24 parts total).
  • Place one strawberry in between two dough layers.
  • Seal the outside edge of the biscuit to make the ravioli shape and make sure it is sealed tight.
  • Hollow out the vanilla pod (reserve "insides") and bring the empty pod in a pot of water to a boil.
  • Add the sugar, some salt and the zest into the water.
  • Let the ravioli simmer in this water for about 10-15 minutes at medium heat.
  • Drain the ravioli.
  • Heat a skillet and add 4–6 tablespoons of honey or maple syrup together with the reserved insides of the vanilla pod.
  • Add the ravioli and fry until yellow-golden or you can simply "glaze" the ravioli in the heated syrup mix.
  • Arrange on a plate and garnish with fresh strawberries and mint.

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