STRUDEL RAVIOLI WITH MARLENE^® APPLE TARTARE 
Herbert Hintner

Ingredients

For 20 ravioli
280 g milk • 24 g butter • 200 g flour • 4 egg yolks • a little salt  • ½ stick of vanilla • 1 teaspoon of grated lemon peel

For the filling
4 Royal Gala Marlene® apples, peeled and cut into wedges • 250 g apple juice • a pinch of sugar • 50 g raisins • 20 g pine nuts

For the apple tartare
2 Royal Gala Marlene® apples • 50 g sugar • 20 g butter

Preparation

The pastry 
Boil the milk, butter, salt, stick of vanilla and grated lemon peel. Pour in the flour and stir until you get an even mixture that comes away easily from the sides of the pot. Add the egg yolks one by one and stir until you obtain a smooth dough. Leave to rest in a cool place.

The filling
Pour the apple wedges, a pinch of sugar and the apple juice into a pot and cook for approximately 10 minutes. Mix with a blender and leave to cool. Add the raisins and pine nuts.

The tartare
Peel the apples and cut them into cubes, add the sugar and sauté the mixture in a pan with butter for 5 minutes. Leave to rest somewhere warm.

Preparation of ravioli
Roll out the dough thinly, cut it into discs, place the filling in the centre and shape the ravioli. Fry in boiling oil at 160° for 4-5 minutes.

Serving
Add the apple tartare onto the dish using a round pastry cutter, arrange the ravioli and garnish with icing sugar and some mint leaves.