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Apple pie ravioli served
Creamy, cinnamon apple ravioli with honey and walnut dressing

Apple Pie Ravioli

Author: Flavelo
Recipes Main Courses Cakes and Desserts
Who said ravioli can only be savoury? Pasta is actually a neutral carrier that embraces sweet, cinnamon apple just as well as meat ragu. Tossing the boiled pasta in butter, served with honey and walnuts, gives us a dessert that evokes grandma's apple pie and an elegant Italian dinner at the same time.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Pastry board
  • Rolling pin
  • Pastry wheel or sharp knife
  • Large pot for boiling

Allergen Information

⚠️ Cereals containing gluten (Flour)
⚠️ Eggs
⚠️ Nuts (Walnuts)
⚠️ Milk (Butter)

Instructions

1 ✓

For the dough, sift the flour onto the board, crack the eggs into the middle, add salt and water. Start kneading together.

Tip: Egg pasta is good when hard and elastic. If sticky, add more flour.
2 ✓

Knead the dough with the heel of your hand for 8-10 minutes until the surface is completely smooth, then wrap in cling film and rest for 30 minutes.

Tip: During resting, the gluten strands relax, making it much easier to roll thin.
3 ✓

Meanwhile, grate the apple and squeeze out the juice. Mix with the sugar, cinnamon, vanilla and lemon zest.

Tip: Definitely squeeze out the juice, otherwise it will soak the dough and the ravioli will split.
4 ✓

Roll out the dough wafer-thin (approx. 1-2 mm).

Tip: It is ready when it's almost transparent.
5 ✓

Place small heaps of filling on one half of the dough. Wet the dough between the fillings with your finger (this is the glue).

Tip: The water helps ensure the two dough layers don't separate during cooking.
6 ✓

Fold the empty half of the dough over, press down around the fillings (squeeze out the air!), then cut with a pastry wheel.

Tip: If air remains inside, it will inflate during cooking and may burst.
7 ✓

Cook in plenty of salted, simmering water for 3-4 minutes. When they rise to the surface, they are ready.

Tip: Do not let the water boil violently, just simmer, so it doesn't break the pasta.
8 ✓

Melt the butter in a frying pan, toss the cooked ravioli in it, then serve sprinkled with honey and walnuts.

Tip: The butter coats the pasta and prevents them sticking together on the plate.

Recipe FAQ

The filling leaked out, why?
You probably didn't seal the edges thoroughly enough, or put in too much filling and the dough was strained.
Can I freeze it?
Yes, freeze raw on a floured tray, then bag up. Throw into the water frozen and cook for 1-2 minutes longer.

Ingredients

  • 250 g plain flour
  • 2 eggs
  • 20 ml water
  • 1 pinch salt
  • 150 g apple
  • 30 g brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (grated)
  • 30 g butter
  • 30 g ground walnuts
  • 20 ml honey