Preparation time circa 40 min:
For the dough, knead well egg, semolina, flour, water and a few drops of oil, salt, white pepper and nutmeg, form into a ball and wrap in plastic wrap. Leave to cool for one night.
Soak dried tomatoes in a little water for about 1 1/2 hours. Remove peel from kohlrabi, cut in half and slice. Clean the spring onions and cut them into diagonal slices.
Rinse the tomatoes and cut them in half. Clean the wild garlic, cut into thin strips, mix with cream cheese and season with salt and pepper. Stir the egg yolks with the milk (ice cream spread).
Roll out dough thinly on floured surface, heap cheese mixture at intervals on one half. Brush with ice cream spread all around, fold dough half over and cut out round with a cookie cutter. Press the edge smooth with a fork.
Sauté kohlrabi with spring onions in hot clarified butter, add dried tomatoes and fold in apricot jam. Extinguish with vinegar and add apple juice and reduce.
Make ravioli in bubbling lightly salted water, dry on kitchen paper, brown lightly in hot clarified butter. Briefly sauté tomatoes, cut side down, in the same frying pan and season.
Serve:
Arrange compote on deep plate as a bed, place ravioli on top, add tomatoes and garnish with thyme.
Nutritional value per person 586 Kcal – 29 g Fe
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