Рецепт Puff Pastry “Ravioli” Recipe with Gingersnap Mascarpone & Marionberry Sauce
Puff Pastry “Ravioli” Recipe with Gingersnap Mascarpone & Marionberry Sauce
I’ll admit that I’m a sucker for Valentine’s Day trappings. Well, except for Cupid. There’s something about that naked, winged, quiver-carrying boy that creeps me out. Yeah, yeah – I get that he’s the son of Venus, the Roman god of desire and affection and an iconic symbol of Valentine’s Day. But I’ll stick with foil-covered chocolate hearts and red roses, thank you very much.
However you may feel about Cupid or if you are even one who likes to recognize Valentine’s Day, what it really comes down to is taking the opportunity – whether on February 14th or another day – to tell your loved one that they still make your heart go pitter-pat. Making him or her a special dessert doesn’t hurt either. This puff pastry number, filled with gingersnap mascarpone cheese and served with a marionberry sauce should fit the bill nicely.
So, this post is partly for all of you, but mostly for my dear husband, Steve. I’ll try not too get too sappy.
After 12 years of marriage, I’ve collected quite a list of reasons why I love my husband. Hopefully none of them will leave me relegated to sleeping on the couch. For better or worse…
I love your crinkle-eyed smile. It was the first thing I fell in love with because it speaks of your kindness.
I love that you sleep almost face-first into the pillow, with your neck at the oddest angle.
I love that you tried my mushroom appetizer on one of our first dates even though, unbeknownst to me, you were vehemently opposed to “all-things-fungi”.
I love that you set your mind to something and push yourself to achieve your goal. (Okay, I get to brag here. The man is a 2:43 marathoner!)
I love that you still get a kick out of my Canadianisms and that I can still surprise you with new decidedly Canuck-ish words every once in awhile.
I love that you jump 10 feet in the air at the mere suggestion of being tickled.
I love that your lip twitches when you’re trying to fool me. Dead giveaway. (Though you did a phenomenal job of planning the whole 40th birthday surprise.)
I love that you are as silly as me. Clearly it runs in the family. Our poor boys are doomed.
I love that you stay immobilized in one position, mummy-like, during the night because you don’t want to disturb the cats.
I love how much our boys love you and want to be like you.
There are so many more I can add to this list, but…
Most of all, I love that you love me the way that you do. Ditto to you. xo
The recipe:
I used marionberries, which I found in the frozen food section at Costco. However, blackberries would work just as well here.
Marionberry sauce:
In a medium bowl, stir together marionberries, honey and lemon zest. Let sit for 20 minutes to allow juices to be released. Crush the berries with the back of a fork.
The “Ravioli”:
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a small bowl, stir together mascarpone cheese, crushed gingersnap cookies and honey.
On a surface lightly dusted with flour, roll the one half sheet of store-bought puff pastry into a rectangle that’s about 1/4-inch thick. Cut the sheet in half to form two squares.
Using a level 1 tablespoon measuring spoon, lay the mascarpone mixture at even intervals on one square of puff pastry.
Lay one defrosted marionberry on the top of each mound of mascarpone.
Cover with the other puff pastry rectangle and, using your hands, gently press the top puff pastry sheet to form loosely around each mascarpone/marionberry mound.
Using a handheld circle ravioli cutter or a small, sharp knife, cut around each mound to form four “ravioli”.
Using a small metal spatula, lift the ravioli onto the prepared baking sheet, spacing them evenly. With a small sharp knife, cut two small slits in the ravioli to release steam while cooking.
In a small bowl, whisk together one egg white and 2 teaspoons water, and brush the surface of the ravioli with the mixture.
Sprinkle turbinado sugar evenly over the ravioli. Bake until the ravioli are golden brown, turning the baking sheet halfway through cooking, about 10 minutes. Place on a cooling rack for 5 to 10 minutes.
Place 2 ravioli on each plate and drizzle with the chocolate sauce. Serve immediately.
- Other puff pastry dessert recipes:
- Cookin’ Canuck’s Strawberry & Chocolate Cream Cheese Napoleons
- Cookin’ Canuck’s Lemon Sugar Puff Pastry Sticks
- Foodiecrush’s Baked Apple Tartelettes
- The Pioneer Woman’s Quick & Easy Apple Tart
- How to: Simplify’s Nutella, Banana & Coconut Puff Pastry Cups
- Puff Pastry Pockets with Gingersnap Mascarpone & Marionberry Sauce
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- The sauce:
- 1 cup fresh or frozen marionberries, defrosted
- 2 tsp honey
- 1/2 tsp lemon zest
- The "ravioli":
- 3 tbsp mascarpone cheese, room temperature
- 1 tsp honey
- 4 gingersnap cookies, crushed
- 1/2 sheet store-bought puff pastry, defrosted
- Flour for dusting
- 4 fresh or frozen marionberries, defrosted
- 1 egg white
- 2 tsp water
- 1 tbsp turbinado sugar (such as "Sugar in the Raw")
Instructions
The sauce:
In a medium bowl, stir together marionberries, honey and lemon zest. Let sit for 20 minutes to allow juices to be released. Crush the berries with the back of a fork.
The "Ravioli":
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a small bowl, stir together mascarpone cheese, crushed gingersnap cookies and honey.
On a surface lightly dusted with flour, roll the one half sheet of store-bought puff pastry into a rectangle that's about 1/4-inch thick. Cut the sheet in half to form two squares.
Using a level 1 tablespoon measuring spoon, lay the mascarpone mixture at even intervals on one square of puff pastry.
Lay one defrosted marionberry on the top of each mound of mascarpone.
Cover with the other puff pastry rectangle and, using your hands, gently press the top puff pastry sheet to form loosely around each mascarpone/marionberry mound.
Using a handheld circle ravioli cutter or a small, sharp knife, cut around each mound to form four “ravioli”.
Using a small metal spatula, lift the ravioli onto the prepared baking sheet, spacing them evenly. With a small sharp knife, cut two small slits in the ravioli to release steam while cooking.
In a small bowl, whisk together one egg white and 2 teaspoons water, and brush the surface of the ravioli with the mixture.
Sprinkle turbinado sugar evenly over the ravioli. Bake until the ravioli are golden brown, turning the baking sheet halfway through cooking, about 10 minutes. Place on a cooling rack for 5 to 10 minutes.
Place 2 ravioli on each plate and drizzle with the chocolate sauce. Serve immediately.
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