Crispy Apricot Ravioli

Difficulty:
1/5

You will need a deep-fat thermometer

Makes 6 servings

Ingredients

Vanilla Pasta Dough:

  • 1 vanilla bean
  • Use own favourite pasta dough

For Apricot Coulis:

  • 4 ounces dried apricots (about 1/2 cup)
  • 1/2 cup sugar
  • 1 1/2 cups cold water
  • 1 tablespoon fresh lemon juice

For Apricot-Almond Filling:

  • 1/3 cup whole blanched almonds
  • 4 ounces dried apricots (about 1/2 cup)
  • 3 ounces pure almond paste (about 1/3 cup)
  • 3 tablespoons unsalted butter, softened
  • 3 teaspoons Di Saronno Amaretto or almond extract
  • 1 large egg
  • 1 tablespoon water

Other:

  • About 4 cups vegetable oil for frying
  • Confectioners’ sugar for sprinkling ravioli

Directions

  1. Begin by splitting vanilla beans and scraping seeds into a medium bowl.  Set aside pods for later usage. Add 1 ½ cup of all-purpose flour, 2 tablespoons sugar, ½ teaspoon baking powder, 1 tablespoon canola oil, and ½ cup cold water.  Using a hand-held electric blend at low speed until the consistency of dough is smooth. Cover in plastic wrap and leave in fridge to cool for at ½ hour.
  2. For apricot-almond filling, roast almonds in skillet until golden.  Wait till almonds have cooled back down to room temperature and then drop them into a food processor.  Pulse almonds coarse and grainy.  Transfer into a small bowl and add the almond paste. Operate hand mixer at low speed while pouring in Amaretto.  Add in diced apricots and then stir with a spatchula.  Divide dough into 4 pieces.Roll out pasta dough to about 1/8th of an inch thickness: dough should be very thin, almost see through. Using 3 inch cookie cutter cut out rounds. Repeat with remaining dough. Transfer half of dough rounds to baking sheet. Place a teaspoonful of apricot mixture on center of each round on baking sheet. Brush edges of dough rounds with water. Cover remaining rounds pressing firmly on edges to adhere.
  3. Heat a large kettle with 1 inch of oil.  As soon as the deep-fat thermometer indicates 350°F begin frying ravioli in batches of 6, rotating once until golden brown.  Move ravioli with a slotted spoon on paper towels.  Then put back ravioli back into oil between batches.  Sprinkle fried raviolis with confectioner’s sugar.
  4. The coulis: Mix together 4 oz dried apricots and ½ cup of sugar, and 1 ½ cups of water in a saucepan over low to medium heat.  Let simmer for 15minutes or until apricots are softened.  Pour mixture in blender then add 1 teaspoon of lemon juice and blend until smooth.  Strain mixture in fine sieve, squeezing for maximal yield into a bowl.
  5. Spoon apricot coulis onto plate, then top with crispy ravioli and garnish with mint sprigs.