Gibanica as Soup

Youve probably never eaten gibanica like this before. The base is a creamy soup, in which we serve four ravioli with four different fillings - apple, walnut, curd, and poppy seed.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Apple filling

  • 1 piece Apple, fresh

  • pieces Spices, cinnamon, ground

  • 1 spoon Sugar, white

  • pieces Juice, lemon

  • 1 piece Breadcrumbs, dried

Nut filling

  • 100 g Walnuts

  • 20 g Sugar, white

  • 30 ml Milk, whole milk

  • 1 piece Egg, egg yolk, fresh

Poppy seed filling

  • 50 g Spices, poppy

  • 20 g Sugar, white

  • 1 piece Egg, egg yolk, fresh

  • 1 spoon Milk, whole milk

Skutin nadev

  • 100 g Cheese, cottage cheese

  • 30 ml Sour cream

  • 1 piece Egg, egg yolk, fresh

  • 1 spoon Sugar, white

Smetanova juha

  • 400 ml Milk, whole milk

  • 100 ml Sweet cream

  • 6 pieces Egg, egg yolk, fresh

  • 70 g Sugar, white

  • 1 pod Vanilla, extract, natural

Testo za raviole

  • 550 g Flour, Wheat, bread flour

  • 4 pieces Egg, fresh

  • 6 pieces Egg, egg yolk, fresh

  • 1 pinch Salt, table

  • 2 spoons Oil, olive

Za premaz testa

  • 1 piece Egg, egg yolk, fresh

Steps

  1. First, prepare the soup. Pour cream and milk into a pot. Add sugar and egg yolks, and mix everything well with a hand whisk. Split the vanilla pod in half and scrape out the seeds with the tip of a knife, adding both the seeds and the pod to the pot. Heat the mixture slowly while continuously stirring, and once it thickens, remove the pot from the heat and let the soup cool.

  2. Next, prepare the ravioli. Mix flour, eggs, egg yolks, salt, and olive oil to form a smooth dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

  3. While the dough rests, prepare the fillings. Finely grind the walnuts and mix them with sugar, milk, and egg yolk (first filling). Mix ground poppy seeds with sugar, milk, and egg yolk (second filling). Grate the apple and mix it with cinnamon, sugar, and lemon. Let the mixture rest for a few minutes, then squeeze the apples well to remove excess liquid. Mix the squeezed apples with crushed biscuits (third filling). Mix the curd with sour cream, sugar, and egg yolk (fourth filling).

  4. Take the ravioli dough out of the refrigerator and roll it out to 2-3 mm thickness. Cut the rolled dough into equal-sized squares. Beat an egg yolk in a small bowl and brush the edges of the dough squares with it (at least 0.5 cm wide). Place a spoonful of filling on half of the dough squares (alternating the fillings). Cover the ravioli with the remaining dough squares and carefully seal the edges with a fork.

  5. Pour water into a larger pot and add a third of the milk. Bring the mixture to a boil and season with a teaspoon of salt and a tablespoon of sugar. Once the liquid boils, add the ravioli and cook them until they float to the surface.

  6. Pour the cooled soup into deep bowls. Add four ravioli to each bowl (each with a different filling). Serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 321.08 kcal
  • Fat: 10.83 g
    • Saturated Fat: 2.11 g
  • Carbohydrates: 42.27 g
    • Sugars: 8.47 g
  • Protein: 10.53 g
  • Fiber: 2.16 g