Peach Dessert Ravioli

FM Staff

Yield: 24 servings (6 raviloi each)

For the ravioli dough:
3 cups white chocolate
3/4 cup canola oil
12 each eggs
3 Tbsps. vanilla extract
10-1/2 cups flour
4-1/2 cups icing sugar
1/2 cup egg wash

For the filling:
18 oz. cream cheese
6 oz. unsalted butter, softened
1 cup 2 Tbsps. granulated sugar
3 Tbsps. vanilla extract
6 cups canned cling peaches, drained and finely diced

For the peach sauce:
6 cups canned cling peaches, drained
1-1/2 cups light cream

1. For the dough: Chop chocolate and melt over double boiler; remove from heat and stir in oil until combined. Stir in eggs, one at a time; stir in vanilla. Sift together flour and icing sugar; slowly add the dry ingredients to the chocolate mixture until well-blended. Wrap and refrigerate dough for at least 30 minutes.

2. For the filling: Blend cream cheese, butter, sugar and vanilla extract. Fold in finely-diced peaches and refrigerate.

3. To shape the dough: Remove dough from the refrigerator and divide into 24 equal portions. On a lightly-floured pastry board, roll one piece of dough into a thin rectangle. Place 12 1-tsp. portions of filling over one piece of dough at equal intervals, leaving space between each portion. Brush with egg wash around each portion of filling. Top with another piece of rolled-out dough; press down firmly to remove any air pockets and ensure a tight seal. Using a 2" round cutter, cut out ravioli and place on lightlyfloured baking sheet.

4. Repeat with remaining dough and filling.

5. For the sauce: Purèe the 6 cups of peaches. Place in a saucepan and combine with cream. Bring to a boil; simmer 5 minutes.

6. For ravioli: Fry ravioli in 375°F oil until golden brown (about 20 seconds). Drain and keep warm until served.

7. Per serving: Arrange 1 ladle of sauce on warmed plate; top with 6 ravioli. Garnish with grated white chocolate and/or icing sugar, if desired.

Recipe and photo from California Cling Peach Board.