Jews' Next Dor

Congregation Beth David's Young Adult Group for Jewish 20 & 30 Somethings

Apple Ravioli

Posted by challahbackgirl on September 15, 2009

There was none of this dish left at our 2nd Annual Jews’ Next Dor Apples & Honey Cook-off.

Apple Ravioli

Submitted by P. C.
Serves 4


3 1/2 ounces clarified unsalted butter
About 20 sage leaves
1 tablespoon olive oil
1/2 onion, peeled and finely chopped
1 apple (red or yellow delicious apple) peeled, cored and finely chopped
1 tablespoon fresh sage leaves, finely chopped
2 veggie sausages mashed up
Freshly ground black pepper and sea salt
24 fresh lasagna sheets (or wanton wrappers)
1 large organic egg, lightly beaten
About 1 ounce flour

  1. Heat the clarified butter in a small pan, add the whole sage leaves and cook for 3 to 4 minutes, or until the leaves look crispy. Set aside and keep warm.
  2. Heat the oil in a frying pan and add the onion. Fry for about 5 minutes, or until soft and melting. Add the apple and fry for a further 4 to 5 minutes. Remove from the heat and add the chopped sage, sausage and seasoning and mix well to combine.
  3. Cut out 24 three-inch rounds from the lasagna sheets. Lightly dust a sheet of greaseproof paper with semolina and place the pasta rounds on it. Place 1 to 2 heaped teaspoons of mixture in the middle of 12 of the rounds and brush each edge with beaten egg. Place the remaining rounds on top and pinch the edges firmly together to make 12 ravioli.
  4. Bring a large deep-sided pan of salted water to the boil, add the pasta and cook for 4 to 5 minutes, or until al dente. Drain the ravioli well and toss in the sage butter. Serve on warm plates, sprinkle with black pepper and garnish with the sage leaves.

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