you're making mealtime meaningful.
While there are some times when we like to take the easy way out in the kitchen, resulting in more time to spend around the table with loved ones, there are other times when we’re feeling ambitious and want to devote ourselves to a beautiful, delicious labor of love like this one.
Instead of a full pie or even a smaller hand pie, we decided to make berry pie ravioli. That’s right, these little babies are little pockets of fruity, juicy goodness that we find all too easy to devour. Refrigerated pie crusts make this recipe a bit more simple – although you’re welcome to make your own – then you can use any fruit of your choosing. A word to the wise though: make sure to drain your fruit as well as possible (if you’re using frozen fruit, that is). When these “ravioli” bake, the fruit releases excess moisture, but either way, they taste amazing!
Berry Pie Ravioli
Yield(s): Serves 6
1 hour
you're making mealtime meaningful.
Ingredients
- 2 (14.1 oz.) boxes refrigerated pie crust
- 1 (12 oz.) bag frozen mixed berries (we used blackberries, blueberries and raspberries)
- 1/4 cup sugar, plus 2 tablespoons
- 1/4 cup brown sugar
- 1 large egg, beaten
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- parchment paper
Preparation
- Preheat oven to 400º F and lay out a large layer of parchment paper on a flat surface.
- Unroll 2 pie crusts and cut them each in half. Create a rectangle by overlapping curved edges on parchment paper, first vertically, then horizontally.
- Use a rolling pin to smooth surface and create an even surface, then repeat with pie crusts from second box of pie dough.
- Using a fork or paring knife, score a grid of vertical lines that are 2 inches apart on one dough rectangle, then score a second set of horizontal lines to create squares all along the first piece of dough.
- In a large bowl, combine mixed berries, brown sugar, 1/4 cup regular sugar, cornstarch and vanilla extract, mixing until everything is combined.
- Spoon 2-3 teaspoons berry mixture into the center of each square, then use your beaten egg wash to brush along the scored edges of each square, including the edges of the dough.
- Take your rolling pin and roll the edge of the second pie crust onto it. (This will help you transfer the crust.) Pick up crust and gently lower it onto berry-filled pie squares.
- Once you’ve placed the second crust on top, use your fingers to firmly press the crusts together along the scored lines to seal together.
- Using a sharp knife or ravioli cutter, cut along all scored lines between squares until you’ve cut out all your “ravioli.” If necessary, separate them and seal edges.
- Use your paring knife again to cut a small vent on top of each ravioli. (Could be an “X” or any shape/lines of your choosing.)
- Once you’ve cut all the vents, brush remaining egg wash over each square and sprinkle remaining 2 tablespoons sugar over the squares.
- Ravioli should still be on parchment paper, so transfer paper to a large baking sheet and bake for 24-28 minutes, or until golden brown.
- Remove from oven and let cool 10-15 minutes before serving. Enjoy!
Recipe adapted from Tablespoon