Hello there!
It’s V-Day week!
This week I’m posting two V-Day recipes for the occasion. If you haven’t had the chance to check the first recipe, you can find it here: Vegan and Gluten-Free Nutella Muffins.
This week we are following the trend of the previous recipe by keeping it sweet and we’re baking Ravioli, sweet Ravioli!
Yes, you read that correctly, apple-stuffed sweet Ravioli, not to be confused with Chaussons aux pommes, which calls for puff pastry, nor Polish Pierogi which are closer to Japanese Gyozas.
These are amazing 5 minutes out of the oven and just as good the following morning for breakfast with a hot beverage like tea or chai latte.
These Ravioli can be eaten alone, dusted with icing sugar or they can also be dipped in fruit, caramel or chocolate sauce. I decided to make a raspberry and hibiscus dip by mixing fresh raspberry and my hibiscus syrup (the one I used for the Almond Financiers with Hibiscus and White Chocolate Sauce). You can of course use a simple raspberry sauce instead.
For more Apple recipes, check this one out:
Well, without further ado, here is the recipe. Bon appetit!
Apple Ravioli with Raspberry, Hibiscus Sauce
Course: Dessert12
ravioli30
minutes25
minutes30
minutesIngredients
- Ravioli
250g Flour
125 room-temperature Butter
20g Sugar
2 Egg yolks
2 Apples
30g Sugar
Juice of 1 Lemon
1 teaspoon Cinnamon
- Dipping Sauce
50g Raspberry
3 tablespoons Hibiscus Syrup
Directions
- Dipping Sauce
- Make the Hibiscus Syrup.
- Mix it with the raspberries.
- Add tablespoon of cold water if needed.
- Apple Ravioli
- In a large bowl, gently whisk together flour and sugar.
- Create a well in the middle and add softened butter cut into pieces. Mix with your fingertips.
- Add in 1 slightly beaten yolk and 1 tablespoon of cold water. Mix together.
- Continue mixing onto a slightly floured surface and work the mixture to form a soft dough.
- Wrap in plastic and refrigerate for 30 minutes.
- Peel the apples, remove the inside of the apples and cut into cubes. In a bowl, mix with cinnamon, lemon juice and sugar.
- Preheat the oven at 180°C.
- Line a baking sheet with parchment paper.
- Remove dough from fridge. Spread the dough. Cut into 2 equal parts.
- Just like pasta ravioli, drop teaspoonfuls of apple filling mixture on the dough about 5cm apart.
- Apply water along the edges. Carefully fold over the other half of dough and press out the air from around each portion of filling.
- Cut into individual ravioli and seal the edges.
- Place the ravioli over parchment paper. Lightly brush the top of the empanadas with 1 slightly beaten egg yolk and bake for 20-25 minutes, until golden.
- Cool down on a rack. Serve with the dipping sauce.
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