Probably unlike any ravioli you've ever tasted, these dessert ravioli melt in your mouth.
The compote filling also makes a great addition for a tray containing cheese and crackers.
Medjool dates, substantially larger than the Deglet Noor variety which is usually available dried, are a rich source of fibre, potassium and magnesium as well as being fat- and sodium-free. They taste sweet but contain only 66 calories each.
Sweet Ravioli Filled With Compote Of Medjool Dates
Medjool Date Compote
250 ml (1 cup) red wine (a bold and fruity wine is best)
50 ml (1/4 cup) sugar
30 ml (2 tbsp) honey
1 stick cinnamon
10 to 12 Medjool dates, pitted and quartered
400 ml (1 2/3 cups) all-purpose flour
175 ml (3/4 cup) cold, unsalted butter, cut into chunks
1 egg, beaten
Powdered sugar, for dusting
Compote: In a saucepan, combine wine, sugar and honey and simmer over medium heat until sugar dissolves. Add cinnamon stick and dates, reduce heat to low and cook for 30 minutes, stirring occasionally. Let cool and remove cinnamon stick. Strain any excess liquid and transfer to food processor and process for 10 to 15 seconds to fine consistency.
Pastry: In a food processor fitted with a metal blade, whirl flour with salt for a few seconds until blended. Add cold butter and process until mixture has the texture of coarse crumbs. Add ice water and pulse a few more times. Turn mixture into a bowl and bring together with your hands. It should leave the bowl clean. Wrap in plastic and chill for 30 minutes.
Heat oven to 200 C (400 F). Line a baking sheet with parchment paper. Divide dough into 2 pieces, one slightly larger than the other. Turn dough out onto lightly floured surface and lightly flour rolling pin. Roll out the smaller piece into a 30-by-25-cm (12-by-10-inch) rectangle. Brush with some of the beaten egg.
Starting 2.5 cm (1 inch) from a corner, place 5 ml (1 tsp) of compote every 5 cm (2 inches). You should have 30 dollops of compote. Roll out the larger piece into a 33-by-28-cm (13-by-11-inch) rectangle. Carefully place this larger sheet over the bottom sheet and compote. Gently press pastry to seal pockets around each dollop of compote.
Using a pastry cutter or sharp knife, cut pastry into 5-cm (2-inch) squares and seal edges with a fork, or use a ravioli mould. Make a small cut in the top of each ravioli and brush each with beaten egg.
Bake for 15 to 20 minutes or just until slightly golden brown. Let cool on a rack and dust with powdered sugar. Serve warm.
Makes 6 servings.
Nutrition information per serving (5 ravioli): 548 calories; 25 g fat; 206 mg sodium; 71 g carbohydrate; 4 g fibre; 6 g protein.
Source: Natural Delights Medjool Dates