As you’ve read before, we’ve been doing a lot of things with a crostada dough that we really like. It has cornmeal in it for a nice texture and a bit of citrus zest. Dave came up with the idea of using it as a ravioli dough to make sweet ravioli. I was intrigued. We had (again) lots of apples from the CSA basket, varieties well-suited to cooking. He made up a batch of the dough and put it in the fridge, and we debated the filling. I thought the best way to deal with the apples was to cut them into small dice, that way they would fill the ravioli a little better, fewer air pockets. We pre-cooked the apples after letting them sit in sugar a little while so we had some apple juice in which to simmer them. Then we added some herbs – for reasons I’ll explain below I will not tell you what we used.
The dough got rolled out to the dimensions of our ravioli plaque. If you’re not familiar with this tool, it’s a sheet of metal on little feet, divided into 12 ravioli shapes. The center of each shape is cut out, so you can lay a piece of dough across it and use a plastic plate with 12 round bumps just the size of the cutouts to press down and get a “top” layer with indentations for holding a filling. We filled each indentation with about a tablespoon of our apple filling, the laid another piece of dough across the top after brushing it with an egg wash. Then you just roll a rolling pin across the top to press the two layers together and separate the ravioli.
We brushed each piece with egg wash and sprinkled them with raw sugar, and baked them. All we can say is – YUM.
Why am I not publishing the recipe? Because for the first time we have something that maybe I’ll enter in a recipe contest. So stay tuned for info about that, when/if it happens.
If you want to see pictures, you can go to my blog where they are published. I thought that might be a more polite way to use photos, particularly for those of you with dial-up connections.