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Recipes // Main Dish Pasta // Caramel Apple Ravioli

Caramel Apple Ravioli

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By Kathy Wakile

Pastry

  • 2/12 Cups All-Purpose Flour
  • 1 Teaspoon Fine Sea Salt
  • 1/2 Teaspoon Freshly Grated Nutmeg
  • 1.2 Teaspoon Cardamom
  • 8 Ounces (2sticks) Unsalted Butter, Cold, Cut Into 1/2 Inch Cubes
  • 1/2 Cup Ice Water, Plus More As Needed

Apple Filling

  • 2 Medium Crips Apples (About 1 Pound)
  • 2 Teaspoons Freshly Squeezed Lemon Juice
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1 Tablespoon All-Purpose Flour
  • Pinch Fine Sea Salt
  • 2 Tablespoons Unsalted Butter
  • 1.4 Cup Packed Light Brown Sugar

Cheese Filling

  • 4 Ounces Cream Cheese
  • 2 Tablespoons Confectioners Sugar
  • 1 Teaspoon Finely Grated Lemon Zest
  • Pinch Fine Sea Salt
  • 1 Large Egg Yolk (White Reserved For Brushing Dough)
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Cup Walnuts Or Pecans, Lightly Toasted And Finely Chopped, Optional
  • 1 Large Egg White, For Burshing
  • Coarse Raw Sugar, For Sprinkling
  • Caramel Drizzle (On Page 180) For Serving
  • Toasted Chopped Walnuts Or Pecans For Serving
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