Caramelized Mincemeat Ravioli
6 servings
70 minutes
Caramelized ravioli with mincemeat is a refined dessert with Italian charm and British notes. Mincemeat, a traditional Christmas filling of dried fruits, nuts, brandy, and spices, harmoniously pairs with the crispy caramelized dough. Historically, mincemeat dates back to medieval England when it included meat ingredients but has evolved into a sweet treat over the years. The flavor of the ravioli is a combination of tender dough and spicy, rich fruit filling complemented by a sweet caramel crust. This dessert is perfect for festive evenings, pairing well with tea or mulled wine. Serve it warm, lightly dusted with powdered sugar to highlight its airy texture and rich aroma. Caramelized ravioli is not just a dessert but an exquisite blend of flavors and cultural traditions creating culinary magic.
1
Wrap the butter in foil and place it in the freezer for 30-45 minutes.
- Butter: 225 g
2
For the Minsmith, soak dried fruits in brandy and lemon juice for 30 minutes. Mix with coarsely chopped nuts, 50 grams of cold grated butter, nuts, sugar, and lemon zest.
- Dried fruit: 70 g
- Brandy: 20 ml
- Lemon juice: 5 ml
- Nuts: 70 g
- Butter: 225 g
- Brown sugar: 60 g
- Lemon zest: 5 g
3
Sift flour with a pinch of salt into a bowl. Take the butter out of the freezer, slightly bend the foil, and quickly grate it on a coarse grater, occasionally sprinkling the piece with flour to make grating easier.
- Wheat flour: 225 g
- Salt: to taste
- Butter: 225 g
4
Chop the butter with flour using a knife (do not do this by hand to prevent the butter from melting) until crumbly. Sprinkle with 2 tablespoons of cold water, chop again. Then mix the dough by hand, adding a little more water if necessary. The dough should easily pull away from the sides of the bowl. Transfer the dough to a bag and refrigerate for 30 minutes.
- Butter: 225 g
- Wheat flour: 225 g
- Water: to taste
5
Preheat the oven to 200 degrees. Roll out the dough on a floured surface into an oval shape, cut it in half so that one part is smaller. Roll the smaller piece into a rectangle of 30x25 cm and place it on a greased baking sheet. Brush the dough with beaten egg, then unfold the sheet and place the mincemeat in piles of 1 teaspoon each, making 6 rows of 5 piles each.
- Wheat flour: 225 g
- Butter: 225 g
- Chicken egg (large): 1 piece
- Dried fruit: 70 g
6
Make the second piece 32x28 in size, place it on top of the first one, and press it tightly. Use a pizza cutter (or sharp knife) to cut the dough between the filling into square ravioli.
- Wheat flour: 225 g
7
Make small cuts on top of the dough with scissors to let the air out. Bake in the oven for 15 minutes until golden brown.
- Wheat flour: 225 g
8
Preheat the grill in the oven well. Sprinkle the ravioli with powdered sugar and place under the grill for 40-60 seconds to caramelize the sugar. Remove and sprinkle with powder again.
- Icing sugar: 25 g
- Icing sugar: 25 g
