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Caramelised apple and walnut ravioli served
Creamy, caramelised apple and walnut ravioli with honey and cinnamon

Caramelised Apple & Walnut Ravioli

Author: Flavelo
Recipes Main Courses Cakes and Desserts
Ravioli dough is good when it is elastic and doesn't tear during cooking. To achieve this, we need to knead a strong gluten structure from the egg and flour proteins, then let it rest to relax and become rollable. The sweetness of the filling and the neutrality of the pasta create an exciting contrast.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 610 kcal
🌍 Cuisine Italian (modern)

Ingredients

Equipment Needed

  • Pastry board
  • Pasta cutter or knife
  • Large pot

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Nuts
⚠️ Milk

Instructions

1 ✓

Knead a stiff, elastic dough from the flour, eggs, and pinch of salt (add a little water if needed). Wrap in cling film and rest for 30 minutes.

Tip: Resting allows the gluten strands to relax, making it easier to roll the dough thin without it springing back.
2 ✓

Dice the apples finely and sauté in butter with the sugar, cinnamon, and vanilla. When soft and the liquid has evaporated, mix in the walnuts and lemon zest. Cool down.

Tip: The filling must not be runny, or it will soak the dough.
3 ✓

Roll the dough thin. Place small mounds of filling, brush around with water, fold the dough over, press down (expelling air), and cut.

Tip: Removing air is important because trapped air expands during cooking and can burst the ravioli.
4 ✓

Boil in salted, simmering (not rolling boil!) water for 3-4 minutes until they rise to the surface.

Tip: Too vigorous boiling can break the pasta.
5 ✓

Drain, toss in a little melted butter, and serve with honey and walnuts.

Recipe FAQ

Why did the ravioli open during cooking?
The edges probably remained floury before pressing together, or air remained next to the filling. Always moisten the edge of the pasta before sticking!

Ingredients

  • 250 g Flour (Plain)
  • 2 whole Eggs
  • 20 ml Water (as needed)
  • 1 pinch Salt
  • 150 g Apples (peeled and cored)
  • 50 g Ground walnuts
  • 40 g Brown sugar
  • 1 tsp Ground cinnamon
  • 1 tsp Vanilla extract
  • 1 tsp Grated lemon zest
  • 3 g Butter (for caramelising and serving)
  • 20 ml Honey