As I wrote two weeks ago, we had an Iron Chef Thanksgiving at our house. With a secret ingredient of apples and the assigned course of lunch/appetizer, I had fun making a trio of tapas plates. Apple Skins were a hit with our 15 year old, and Apple Ravioli were popular with our 13 year old.
The ravioli really could act as an appetizer or as a dessert depending on how you serve it and the palates of your diners. The filling is comprised of cream cheese and an apple/vinegar mixture, which gives it a savory taste. I served it with a cider reduction for a hint of sweetness. If you want this to be a dessert, simply serve more of the reduction.
The hardest part of making the ravioli is closing them. You need to make sure the edges are sealed firmly so that you don’t have your filling leaking onto the baking tray. Any filling on the tray means less for you to enjoy! Additionally, the wonton wrappers are fairly small, so you can’t fit too much filling in each one. If you add too much, the diced apple has a tendency to poke holes in the wonton wrapper. However, they really are delightful little bites, quite worthy of a few minutes of work.
- 1/3 cup cider vinegar
- 1 Tb. brown sugar
- 1 apple, peeled, cored, diced
- 1 cup apple cider
- 1 tsp. cinnamon
- 12 wonton wrappers
- 1-2 Tb. cream cheese, softened
- 1 egg white, whisked
- Preheat oven to 400. Line a baking sheet with parchment paper.
- In a small bowl combine vinegar and brown sugar. Add diced apple, mix, and allow to rest for 10 minutes.
- In a small pot combine cider and cinnamon. Simmer over low heat until thickened. The liquid should reduce to approximately a quarter cup. As the cider reduces, it is important to watch it carefully. It can change quickly from delicious syrup to burned syrup.
- Depending on how sweet you want this dish to be, you may have leftovers.
- The finished ravioli will be shaped like triangles. Place one wonton wrapper on work surface and spread a small amount (less than a teaspoon) of cream cheese on one half, leaving a 1/4-inch edge.
- Top with a small amount (again, less than a teaspoon) of well-drained apple mixture. Brush edges of wonton with egg white.
- Fold top half of wonton onto filling, and crimp all edges. Place on parchment-lined tray.
- Repeat with remaining wonton wrappers. Bake for 8 minutes.
- To serve: Using a teaspoon, swipe cider reduction on plate. Place two ravioli atop the reduction and enjoy!