Ravioli with Dried Apricots and Cardamom Chocolate Sauce

For the ravioli dough, mix white flour and spaetzli flour and press a hollow in the middle. Add the egg, oil and salt to the hollow and knead to a smooth dough. Wrap the dough in plastic wrap and refrigerate for 1 hour.

For the filling, mix all the ingredients and chill for 1 hour. 3.

Roll out the dough on a lightly floured surface to a 32 cm square. Brush one half with the beaten egg, mark 8 circles on the other with an 8 cm dia. round cookie cutter, but do not cut them out. Spread the filling evenly in the center of these circles, fold the other half of the dough over it. Press the dough well around the filling, then cut out the ravioli. Dust a baking sheet with flour and place the ravioli on it. Just before serving, bring enough salted water to a boil, add the ravioli and cook over medium heat for about 3 minutes.

For the crumbs, melt the butter, toast the crumbs, pine nuts, sugar and cinnamon in it, set aside.

For the chocolate sauce, boil the milk with the cardamom seeds, simmer for 5 min with the lid closed, boil again and pour through a sieve over the chopped choc. Stir until the choc has dissolved. Pour the still warm choc (39 degrees ) into a piping bag with a smooth nozzle and squirt decoratively onto plates. Add the hot ravioli and sprinkle with the breadcrumbs.

Garnish with mint leaves.

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