Nougat Ravioli

For the nougat ravioli, first cream the butter, vanilla sugar and salt until fluffy, then add the eggs. Knead in the flour mixed with baking powder and chill for 1 hour wrapped in foil.

Cut the nougat into balls the size of a cherry stone. Roll out the dough thinly (approx. 3 mm), place the nougat balls at intervals of approx. 4 cm, fold over the dough strip and cut out crescent-shaped dough pockets with a 3-4 cm diameter round cutter.

Bake the nougat ravioli at 180 °C for 10-12 minutes until light. When cooled, decorate with chocolate icing.

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