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Ingredientes
- 1 c. sugar
- 1/2 c. water
- 1/2 c. walnuts minced
- 1 x baking apple peeled, cored, and diced
- 2 x pears peeled, cored, and diced
- 1 1/2 c. Pinot Noir
- 2 c. brown sugar - (lightly packed)
- 1/2 x cinnamon stick
- 1/4 c. butter room temperature
- 1 tsp cinnamon
- 1 tsp grnd allspice
- 1/8 tsp salt
- 1/4 c. blueberry syrup
- 8 sht filo thawed
- 1/2 c. butter melted
Direcciones
- For the Caramelized Walnuts: Combine sugar and water in small saucepan over high heat and cook till sugar is dissolved, boiling 5 min. Add in walnuts and toss. Remove nuts with slotted spoon to baking sheet to cold.
- For the Filling: Combine apple, pears, wine, 1 c. brown sugar and cinnamon stick in saucepan. Bring to simmer over medium heat and poach till fruit is tender, 10 min.
- Remove apple and pears to bowl using slotted spoon. Continue cooking liquid till reduced by 1/2 and thickened like syrup, 5 min. Set aside to serve with Ravioli.
- Add in Caramelized Walnuts, butter, remaining brown sugar, cinnamon, allspice, salt and syrup to fruit mix and toss lightly till combined.
- To Assemble: Brush filo with melted butter and separate in 2 stacks. Set 1 stack aside. Place small mounds of fruit mix proportionately on filo in 2 rows of 3.
- Lay second stack of filo sheets on top. Seal ends of filo with melted butter. Using pizza cutter or possibly ravioli cutter, cut proportionately into 6 squares.
- Place squares on baking sheet lined with parchment paper and bake at 400 degrees till ravioli are golden, 12 to 15 min. Serve with reserved Pinot Noir syrup.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 6 servings | |
| Calories 744 | |
| Calories from Fat 228 | 31% |
| Total Fat 26.05g | 33% |
| Saturated Fat 14.87g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 235mg | 10% |
| Potassium 227mg | 6% |
| Total Carbs 122.19g | 33% |
| Dietary Fiber 3.1g | 10% |
| Sugars 114.84g | 77% |
| Protein 1.42g | 2% |
