Apple Cranberry Walnut Ravioli Ala Mode (serves 3 - 4)

Raviloi for dessert may catch people by surprise, but after giving this a try, it will have you asking yourself, "why didn't I think of it first?"  Pappardelle's Apple Cranberry Walnut ravioli, when pan-fried and served with vanilla ice cream, puts you back inside Grandma's kitchen indulging in warm apple pie.  The fresh, chunks of apples, cranberries, and walnuts inside are enveloped in a sweet, cinnamon dough.  Pan frying each raviloi gives the ravioli a slight crunch just before its contents deliver its sweet goodness from within. 

Ingredients

1 12 ounce box of Pappardelle's Apple Cranberry Walnut Ravioli

1 Tbsp of olive oil

Vanilla ice cream or frozen yogurt

Method

1.  Bring four quarts of water to boil.  Once water is at a full roiling boil, reduce heat to medium and then add frozen ravioli.  If you add ravioli when the water is at a robust boil you risk having the ravioli split open.  Stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle rolling boil, stirring is no longer necessary.  Continue to cook about 8 minutes.  Ravioli will be slightly firm.

2.  Drain ravioli or use a slotted spoon to remove the ravioli individually from the pot.

3.  Once the pot is empty and dry, heat olive oil over medium high heat.  Carefully place ravioli
in the pot after patting each ravioli dry with a paper towel.  Let each side of the ravioli sizzle for approximately 2-3 minutes until each ravioli appears toasted.

4.  Plate each serving of raviloi and serve warm with a scoop of vanilla ice cream.

Source of Inspiration

A strong craving for All-American apple pie to celebrate the Fourth of July!