Mozzarella Ravioli on Young Onion and Apricot Ragout

Drain mozzarella well and cut into small cubes. Peel and core the peppers and cut into small cubes. Finely chop the shallots. Sauté the peppers and shallots in olive oil, add the mozzarella and toss briefly. Season with salt and pepper – let cool! Roll up puff pastry and cut out approx. 8 cm round. Brush the edges with yolk and spread the filling in the middle. Fold the puff pastry and press the edges firmly. Place on a baking tray with baking parchment, brush with yolk and bake in the oven at 190°C for about 15-20 minutes until crispy. Cut the onion into small pieces. Pit apricots and cut into cubes. Sauté both briefly in butter, season with salt, pepper and lemon juice. Pour in apricot juice and boil down briefly – season with basil.

Serve mozzarella ravioli with young onion and apricot ragout and garnish with basil leaves and apricot wedges.

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