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Ingredients
Pineapple Ravioli with Vanilla Ice Cream
- For the ice cream
- 1 can Coconut milk (250 ml or 1 cup)
- 50 milliliters Vanilla syrup
- 1 tsp Lime zest
- For the ravioli
- 125 grams Pastry flour
- 2 Tbsps sunflower oil
- 1 pinch salt
- 1 Pineapple
- egg whites (for brushing)
- 1 tsp butter
- 1 Vanilla bean (sliced and scraped)
- 2 Tbsps sugar
- 100 milliliters clear Apple juice
- 1 Tbsp lemon juice
- Pomegranate seed (for garnish)
For the ravioli: Combine flour, egg, olive oil, about 4 tablespoons water and 1 pinch of salt and knead into a smooth dough, add more flour or water as needed. Shape dough into a ball, wrap with plastic and chill for 30 minutes.
For the ice cream: Combine coconut milk, vanilla syrup and lime zest. Process mixture in an ice cream maker.
Peel and slice pineapple. Puree remaining pineapple pieces.
Heat butter in a pan and sauté pineapple puree. Add vanilla and sugar and deglaze with apple and lemon juice. Simmer for 30 minutes. Remove from heat, then chill until ready to serve.
Thinly roll out dough on lightly floured surface. Add slices of pineapple to half the dough, allowing some space in between. Brush dough with egg whites and top with remaining dough. Press firmly around pineapple and cut out ravioli. Bring a large pot of water to boil and cook ravioli for about 2 minutes, then remove and drain. Plate ravioli, drizzle with compote, add some ice cream and serve garnished with pomegranate seeds.