Low-fructose rhubarb ravioli with elderflower sabayon

Ravioli with a difference - fruity, sweet and sour and light. These low-fructose rhubarb ravioli with fine elderflower sabayon are the perfect dessert for the season of the popular stem vegetable.
Preparation time: 60 - 90 min.
Resting time: 1 h
Difficulty: medium
Quantity: 4 portions

Ingredients for the ravioli:

  • 125g Frusano Rhubarb Spread
  • 130g common wheat semolina
  • 30g flour (plus a little more for rolling out)
  • 1/2 vanilla pod
  • 1 egg
  • 2-3 tablespoons of water
  • 1 teaspoon Organic Extra Virgin Olive Oil
  • 1 tablespoon chopped pistachios
  • 1 pinch of salt

Ingredients for the sabayon:


  1. First, for the pasta dough, put the soft wheat semolina and flour in a bowl. Cut half the vanilla pod lengthwise and scrape out the pulp. Add the vanilla pulp, egg, organic extra virgin olive oil from Lakonia and a pinch of salt to the bowl and knead. If the dough is still too dry, add a maximum of 2-3 tablespoons of water and knead until a firm but smooth dough is formed. Wrap the ravioli dough in cling film and let it rest at room temperature for 1 hour.
  2. Divide the pasta dough into 2 portions and roll out one after the other with the rolling pin. Roll out both dough portions in a pasta machine to very thin dough sheets (1-2 mm). Alternatively, the dough sheets can also be rolled out by hand with a rolling pin. This only requires a little more effort. Use a round or flower-shaped cutter to cut out 24 circles with a diameter of 5-6 cm. For half of the dough circles, place 1 small teaspoon of Organic Rhubarb Fruit Spread in the middle of each circle and brush the edge with water. Then cover with a second circle of dough and press the edges firmly so that the filling is enclosed all around. To prevent the ravioli from sticking together, place them on a floured plate and dust them lightly with flour from above.
  3. For the elderflower zabaglione, place egg yolk, organic Fili-Secco, organic elderflower syrup and Organic corn sugar in a metal bowl and whisk until creamy in a hot water bath for approx. 10 minutes.
  4. Then cook the ravioli in slightly simmering salted water for 3-4 minutes. The dumplings are ready when they float to the surface. Remove, drain well and arrange on a plate. Add some of the still fresh zabaglione, sprinkle with pistachios and serve immediately.
Tip: If you want to add some freshness, you can fill the pastry pockets with ricotta. For this you need about 100g ricotta. When filling the ravioli, place half a teaspoon of Organic Rhubarb Fruit Spread next to half a teaspoon of ricotta and finish the ravioli as described in the recipe.
We wish you a lot of fun while preparing and enjoy the ravioli!