Filo Ravioli With Apples And Pears

Recipe Ingredients

		Caramelized Walnuts
1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Water
1/2 cup	73g / 2.6oz	Walnuts - chopped
		Filling
1		Baking apple - peeled, cored,
		And diced
2		Pears - peeled, cored,
		And diced
1 1/2 cups	355ml	Pinot Noir
2 cups	320g / 11oz	Brown sugar - (lightly packed)
1/2		Cinnamon stick
1/4 cup	49g / 1.7oz	Butter - room temperature
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Ground allspice
1/8 teaspoon	0.6ml	Salt
1/4 cup	82g / 2.9oz	Blueberry syrup
		Assembly
8		Sheets filo - thawed
1/2 cup	99g / 3.5oz	Butter - melted

Recipe Instructions

For the Caramelized Walnuts: Combine sugar and water in small saucepan over high heat and cook until sugar is dissolved, boiling 5 minutes. Add walnuts and toss. Remove nuts with slotted spoon to baking sheet to cool.

For the Filling: Combine apple, pears, wine, 1 cup brown sugar and cinnamon stick in saucepan. Bring to simmer over medium heat and poach until fruit is tender, 10 minutes.

Remove apple and pears to bowl using slotted spoon. Continue cooking liquid until reduced by 1/2 and thickened like syrup, 5 minutes. Set aside to serve with Ravioli.

Add Caramelized Walnuts, butter, remaining brown sugar, cinnamon, allspice, salt and syrup to fruit mixture and toss lightly until combined.

To Assemble: Brush filo with melted butter and separate in 2 stacks. Set 1 stack aside. Place small mounds of fruit mixture evenly on filo in 2 rows of 3.

Lay second stack of filo sheets on top. Seal ends of filo with melted butter. Using pizza cutter or ravioli cutter, cut evenly into 6 squares.

Place squares on baking sheet lined with parchment paper and bake at 400 degrees until ravioli are golden brown, 12 to 15 minutes. Serve with reserved Pinot Noir syrup.

This recipe yields 6 servings.

Each serving: 861 calories; 412 mg sodium; 62 mg cholesterol; 30 grams fat; 143 grams carbohydrates; 5 grams protein; 1.41 grams fiber.

Source:
The Los Angeles Times, 09-08-1999

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