Persimon® kaki and quince turnover


  • 1 Persimon® kaki
  • 50 g quince jelly
  • 12 ravioli pasta discs
  • 1 beaten egg
  • A few mint leaves


Paint the surface of the ravioli pasta discs with the beaten egg, add the kaki and the quince cut into small slices.

Close the ravioli disk to form a semicircle and brown them in the fryer.

Remove the turnovers from the fryer, leave them for a moment on absorbent paper, and then sprinkle with icing sugar.

Deposit the turnovers on a plate. Accompany them with some mint leaves.