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Fruit Ravioli
Fried
Fried
Boiled
Total time: 15 minutes
1 cup soft fruit, diced small (berries, peaches, banana, sauteed apple or pear, etc.)
sugar (optional, depending on how sweet your fruit already is)
12-16 won-ton wrappers
peanut oil for frying
optional toppings: sugar, cinnamon, powdered sugar, honey, cinnamon
If desired, mix a small amount of sugar in with your fruit. Fill a small bowl with water.
For fried raviolis: Fill a small saucepan with about 1 cm of peanut oil; heat over high heat. While oil is heating, prepare ravioli: lay out two won-ton wrappers and moisten all of their edges with water. Spoon a scant tablespoon of fruit into the middle of one wrapper; top with the other and seal all edges well. Repeat with remaining wrappers and fruit.
In small batches, fry the ravioli on one side for 1 minute, flip, and fry for 30-60 seconds on the other side, until raviolis are golden and bubbled. Let drain on paper towels; if desired, top with a little powdered sugar.
For boiled ravioli: Bring a medium pot of water to a boil. Meanwhile, prepare the ravioli: lay out one won-ton wrapper and moisten its edges with water. Spoon a scant teaspoon of fruit into the center of the wrapper and fold it into a triangle, pressing all the edges together to seal well. Repeat with remaining wrappers and fruit.
In small batches, boil the ravioli for 2 minutes, until the wrappers are translucent and tender. Remove with a slotted spoon and let drain on a paper towel. If desired, sprinkle with a cinnamon-sugar mix.
Serve raviolis (fried or boiled) with honey or maple syrup for dipping, as desired!
These were both excellent - I couldn't get Abby to try the boiled raviolis, but she snarfed down the fried raviolis (or, "crackers with jelly" as she called them) with gusto.
sugar (optional, depending on how sweet your fruit already is)
12-16 won-ton wrappers
peanut oil for frying
optional toppings: sugar, cinnamon, powdered sugar, honey, cinnamon
If desired, mix a small amount of sugar in with your fruit. Fill a small bowl with water.
For fried raviolis: Fill a small saucepan with about 1 cm of peanut oil; heat over high heat. While oil is heating, prepare ravioli: lay out two won-ton wrappers and moisten all of their edges with water. Spoon a scant tablespoon of fruit into the middle of one wrapper; top with the other and seal all edges well. Repeat with remaining wrappers and fruit.
In small batches, fry the ravioli on one side for 1 minute, flip, and fry for 30-60 seconds on the other side, until raviolis are golden and bubbled. Let drain on paper towels; if desired, top with a little powdered sugar.
For boiled ravioli: Bring a medium pot of water to a boil. Meanwhile, prepare the ravioli: lay out one won-ton wrapper and moisten its edges with water. Spoon a scant teaspoon of fruit into the center of the wrapper and fold it into a triangle, pressing all the edges together to seal well. Repeat with remaining wrappers and fruit.
In small batches, boil the ravioli for 2 minutes, until the wrappers are translucent and tender. Remove with a slotted spoon and let drain on a paper towel. If desired, sprinkle with a cinnamon-sugar mix.
Serve raviolis (fried or boiled) with honey or maple syrup for dipping, as desired!
These were both excellent - I couldn't get Abby to try the boiled raviolis, but she snarfed down the fried raviolis (or, "crackers with jelly" as she called them) with gusto.
1 comment:
I made the fried ones...some with sauteed apples with honey, some with blueberries. Fried in coconut oil with just a trace of powdered sugar sprinkled on top. So dangerous...I hate like 12 of them, seriously. Allie ate about eight. Nolan just pulled them apart, but enjoyed that experience.
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