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ravioli with aromatic sauce of dried fruit and hamburger ... because nothing is as it seems ...

My Daddy with age has become a bit 'deaf.
the thing itself 'there is nothing strange, but sometimes led to scenes of tasty family still laughs at that. As a few years ago, when on Christmas Day has decided to call his friend to congratulate him. He took the phone, tried the number in the phonebook, the phone rang and waited and then, when he replied, unsure if the person at the other end of the line was his friend, he asked: "Excuse me, are you happy?" .
We started to roll in the floor laughing at once, imagining various answers to the big question. Him, maintaining his dignity as he could, he continued the conversation (for the record: he was not happy ...).

last episode of the (st) reindeer Carnival, with the theme "Nothing is as it seems, for the Supper of the Pranks of all the friends who have followed. Yesterday Flavia brought the amazing meatballs sweet sweet sauce with lots of associates, and today I propose a sham and a fake second main course: both are sweet.
then with the second recipe, I take the classic two birds with one stone by participating all'MTChallenge of February on the meatballs.

RAVIOLI SAUCE WITH SWEET AROMATIC
From Italian Cooking , February 1996

for about 30 ravioli:

250 g flour 00 g sugar 50

2 eggs 2 tablespoons rum
a pinch of salt

For the filling: 250 g
total of apricots and prunes
total of 100 g walnuts, almonds and hazelnuts
4
ladyfingers 2 tablespoons amaretto liqueur

For the sauce :
butter
cooked wine
crumbs panbrioche

almond essence of vanilla essence (the original recipe calls for 1 / 2 teaspoon of vanilla extract ... O_O)

Prepare the dough for dumplings: Mix the flour with the lightly beaten eggs, powdered sugar, 2 tablespoons of rum and a pinch of salt, resulting in a paste similar to that of talk. Wrap in plastic wrap and allow to rest for at least half an hour.
Meanwhile mount the mixer and mix the crumbs panbrioche. Set it aside in a bowl.

Prepare the filling : metttere mixer in the dried fruit, biscuits and liqueur amaretto and blend.

out the dough into thin sheets, cut into disks with a diameter of 7 cm and cover it with a hazelnut filling and fold in half moon.
Boil and drain the ravioli by hand as they are afloat.
Season with a sauce made with hot melted butter in which you have dissolved a teaspoon of cooked wine, a few drops of almond essence and few drops of vanilla essence.
panbrioche sprinkle with crumbs, which mimics the grated Parmesan, and serve.

With the filling may advanced, then you can prepare these delicious

BURGERS NUTS
From Italian Cooking , February 1996

For 4 burgers :
250 g total apricots and prunes

100 g total of walnuts, almonds, hazelnuts and dried figs 2

4
ladyfingers 2 tablespoons amaretto liqueur (I used Grand Marnier)
1 egg (I have not used)
butter
brioche bread crumbs

For the sauce "ketchup" and to :
Total 300 g of raspberries and strawberries 100 g sugar


butter 4 golden apples

Go to the soft sound of panbrioche, to reduce to fine powder. Keep it aside. Then put in the mixer
dried fruit, biscuits and liqueur, resulting in a dough. Divide into 4 equal parts from which to obtain the 4 "hamburger."
Sweep in beaten egg and then in crumbs panbrioche, and brown them briefly in butter (I have them without egg and breadcrumbs and browned I liked more).

Meanwhile prepare the sauce, ketchup : Put the berries and sugar in a saucepan and cook until a sauce, which is passed through a sieve to remove seeds.

Prepare "French fries" : peel apples, cut into wedges, turning them so that they resemble slices of potato and cook in the bubbling butter.

Serve "burgers" tassel with ketchup, along with "pommes frites". With this recipe

all'MTChallenge participate in February on balls and accessories. :-)