Mix the flour, psyllium and salt. Tip the flour onto the work surface and create a well in the centre. Pour the water into the well. Starting from the inside of the well, gradually combine the flour with the water to form a thick paste. Mix in the remainder of the flour.
Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands, cover and chill for approx. 10 mins.
Heat the oil in a frying pan, add the fennel, sauté for approx. 3 mins., allow to cool slightly. Mix the fennel with the meat, cheese, low-fat quark, lemon juice and marjoram, season.
Shaping and cooking the ravioli
Roll out the dough to a thickness of approx. 2 mm. Using a glass (8 cm in diameter), cut out approx. 44 circles. Spoon the filling into the centre of each circle and fold together. Press the edges down firmly, pressing out any trapped air.
Cook the ravioli in batches in simmering salted water for approx. 5 mins., remove with a slotted spoon, drain.
Mix the fennel, apricots, oil and marjoram leaves, serve on top of the ravioli, season with salt.