Sunday, April 1, 2012

Ceci N'est Pas Ravioli.

What does this look like to you?


As if you didn’t already know… that’s not ravioli! Happy April Fool’s Day! I wanted to make a traditionally savory dish into a dessert. I came up with mini pie pockets filled with a peanut butter filling, topped with simple raspberry sauce; aka Peanut Butter and Jelly Pie Bites.

PEANUT BUTTER FILLING:
1/3 cup creamy peanut butter
2/3 of one 8oz package of cream cheese
½ tsp vanilla
1 egg yolk
1 Tbsp flour
½ cup sugar

1.     Cream together peanut butter, cream cheese and sugar until it’s fluffy.
2.     Add vanilla, egg yolk, and flour. Mix until everything is thoroughly incorporated.
3.     Refrigerate until you are ready to fill the pastry dough.

PIE CRUST:
2 ¼ cups all-purpose flour
1 cup cold unsalted butter
1 tsp salt
8 tsp vodka
2 tsp cold water
2 ice cubes

1.     Combine the salt and flour in a bowl.
2.     Cube the butter and add it to the flour.
3.     Using a pastry blender or fork, or food processor work the butter into the flour until it resembles fine breadcrumbs.
4.     Pour the vodka and water over the ice cubes in a glass.
5.     Add the chilled vodka/water to the butter/flour mix one tsp at a time until you can press a ball of dough in your hands and the ball retains its form. You want your dough to be slightly moister in this recipe than for a standard piecrust.
6.     Roll the dough between two sheets of wax paper to 1/8 an inch thick. Roll so that you have one long rectangle.
7.     Using a pizza cutter or knife cut the dough into equal sized, 1” x 1½ ” rectangles. That’s 30 individual rectangles, cut 6 columns and 5 rows. *Don’t worry if they’re not really uniform, they all taste the same in the end.

HOW TO FILL:

You’ll need a cup of water handy.

1.     Take one dough rectangle in your hand. Stretch it out in your fingers a little to make sure it’s warm enough/pliable. If it starts to crack it’s too cold. Let everything sit at room temperature for a few minutes.
2.     Take a small dollop of filling and place it in the center of your rectangle. Be cautious, DO NOT overfill these or face many-a-cracks in your top half of pastry.
3.     Take another rectangle; give it a little stretch in your hand. Gently cover the filled first rectangle. Wet the edges of the ravioli with water to make them stick.
4.     Press the edges together with your fingertips; use the end of fork to secure the closure just like the rim of a traditional pie.
5.     Repeat steps with the remaining 28 rectangles.
6.     Brushed finished raviolis with egg wash (one egg beaten with a splash of milk).
7.     Place on a cookie sheet and bake at 375° for 20-25 minutes until the crust turns golden brown.

RASPBERRY SAUCE:
12 oz either frozen or fresh raspberries
1 lemon
Sugar to taste (usually between 2 Tbsp- ¼ cup depending on the sweetness of the berries used)
¼ cup water

1.     Throw the raspberries, sugar, and water into a medium saucepan.
2.     Zest and juice the lemon, then add those to the saucepan as well.
3.     Heat the whole thing on medium heat until the fruit breaks down, stirring occasionally.
4.     Once the biggest chunks have fallen apart, reduce the heat to low. Let the sauce reduce for 10 minutes.
5.     Remove from heat and strain out the seeds if you desire.
6.     Ladle spoonfuls over warm pie raviolis and garnish with mint leaves

No comments:

Post a Comment