Apple Ravioli

Prep time: 10 min
Bake time: 20 min
Yield: 12 ravioli
Servings: 12 servings
Apple Ravioli
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These vegan apple ravioli are filled with warmly spiced apples, wrapped in a flaky pastry crust, and finished with cinnamon sugar. A fun handheld apple dessert made for fall baking and apple season.

Why You'll Love It

Apple season is here, and we need to embrace it as quickly and thoroughly as possible. Because before you know it, we're on to pumpkin and peppermint and apples really, I mean really deserve their time in the spotlight. There's no better way to get your fill, than making these perfect sized, pop in your mouth, room temp or out of the oven, solo or alamode, apple ravioli. Now, let's get baking.

Sticky's Tips

*Honeycrisp, Granny-Smith, Ludacrisp, get a good crunchy apply with lots of flavor.

* If using fresh, cut into small cubes and simmer a bit to to break them down a bit.

*Using frozen? Defrost first and pour out 1/2 of the liquid to remove some moisture.

Apple Ravioli

Dessert Pastries
Vegan Dairy-Free Egg-Free Peanut-Free Tree-Nut-Free Sesame-Free
Prep time: 10 min
Bake time: 20 min
Yield: 12 ravioli
Servings: 12 servings
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Ingredients

Cinnamon sugar

  • 1½ tsp sugar
  • 1½ tsp cinnamon


Filling

  • 2 tsp evaporated cane sugar
  • 1 tsp brown sugar
  • 2 tsp all-purpose flour
  • ½ tsp cinnamon
  • ½ tsp allspice
  • ½ tsp grated nutmeg
  • ½ tsp ginger
  • ¼ tsp salt
  • 1 Tbsp vegan margarine
  • 2-3 small apples (peeled, cored, finely chopped)
  • 2 tsp lemon juice, ¼ tsp vanilla extract


Crust (doubled to reach 2 lb dough):

  • 454 g (4 cups) whole wheat pastry flour
  • 114 g (½ cup) sugar
  • 6 g (1 tsp) salt
  • 284 g (1⅓ cup) cold non-hydrogenated vegan margarine cut into ¼" pieces
  • 90-120 g (6-8 Tbsp) cold water

Instructions

1. Make the crust: in a food processor, pulse together the flour, sugar and salt until combined. Add the margarine and pulse 5-7 times until crumbly. Add the cold water and pulse 5-7 more times until the dough just comes together. No food processor: cut in the margarine with a pastry cutter, then sprinkle in the water a tablespoon at a time, tossing with a fork, until it comes together (don't knead).

2. Turn the dough out and knead briefly, about 30 seconds, just until incorporated. Don't overwork it or the crust will turn out tough. Wrap tightly and refrigerate until ready to use.

3. Preheat the oven to 350°F.

4. Make the cinnamon sugar: stir together the sugar and cinnamon, set aside.

5. Make the filling: combine the sugars, flour, cinnamon, allspice, nutmeg, ginger and salt. Cut in the margarine until crumbly.

6. Add the apples, lemon juice and vanilla, stir until coated.

7. Roll out half the crust dough to a 12x12" sheet. Scoop 1 Tbsp of filling in 3 rows of 4, leaving 1" between scoops. Roll out the remaining dough into a second 12x12" sheet.

8. Place the second sheet on top, press down between and around each mound to seal.

9. Cut into 3x4" squares (12 total), crimp the edges with a fork.

10. Bake 18-25 minutes, until browning.

11. Sprinkle immediately with cinnamon sugar. Cool slightly before serving.

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