Kitchen Adventures -- Dessert Ravioli
Fun fact about me... I am a full time food scientist. What the heck is that, you ask? Well it is a crazy fun hybrid of sciences like nutrition, chemistry, microbiology and process engineering. I develop food from concept to your local grocery store.
My husband and I love to cook and experiment with flavors, textures and concepts. For whatever reason, I never took the time to document what we were doing... until now!
Inspired by a recent innovation session at work, I had decided I was going to try to make one of the concepts the team had chatted about. Dessert Ravioli!
Now, once you have a good dough, you can spin off all sorts of variables. I went with an apple dumpling filling and a sweet pasta dough. You can get crazy and do whatever you want! Nutella, strawberry compote...
2.5 cups all-purpose flour
3 tbsp sugar
1 tsp salt
1/3 cup 2% milk
3 tbsp butter
Mix with stand mixer and add flour as needed so that the dough is dry but mold-able.
2 Granny Smith Apples
1 cup brown sugar
1 tsp lemon juice
0.5 cup maple syrup
1 tsp salt
0.5 tsp Cinnamon (adjust to taste)
2 tbsp all purpose flour
Cook mixture down until apples are softened and brown sugar is dissolved. Add flour to bind any free water.
Roll out dough with whatever means you have. Dough should be around 1/8" thick. The rest is really up to you! You can make those pockets as small or large as you want. Just remember that they need to survive the boiling water and the flash fry. Big ravs might bust. Don't over stuff them. Fold the dough over and seal by pressing a fork on the dough.
Drop raviolis in boiling water for 2 - 4 min or until they float. Pull out and drain off water then toss into a hot frying pan with the oil of your choice. Toss until golden. I served with a little caramel sauce and whipped cream to jazz it up a little more. Enjoy!!