Ravioli with peanut butter and cinnamon

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Making pasta means I can try to make my own ravioli. It’s quite easy to make the pasta, see here Basic Fresh Pasta Recipe with eggs. I’ve started with a sweet pasta dish. After considering a few different combinations, I’ve decided to make ravioli with peanut butter and cinnamon.

01 Ravioli with peanut butter and cinnamon

Ingredients for 8 servings of Ravioli with peanut butter and cinnamon:

– Fresh pasta, see recipe above
– 50g walnuts
– 100g peanut butter (from 100% peanuts, without added salt)
– 100g sugar
– 1 tsp cinnamon

Make the fresh pasta and leave it on a side, covered in cling film. Boil water with sugar to make the syrup for the ravioli. Make the filling for the ravioli by mixing the peanut butter with the cinnamon and a couple of spoons of syrup. Don’t make the filling too wet.

Boil the water for the ravioli. Roll the pasta through a thin setting. I didn’t use the thinnest, but the 2nd one. Put the rolled pasta on a floured surface, put a heaped teaspoon of filling in the middle, brush a little bit of water on the sides and put another sheet of ravioli on top. Press the top layer and cut with a cookie shaper. Press the sides so it doesn’t lose its shape while boiling.
Add the ravioli in the boiling water and leave them for a couple of minutes, until they rise to the surface of the water. Scoop them out and put them on a kitchen towel to remove the extra water. After all the ravioli are boiled, put them on a serving plate and pour the syrup on top. Sprinkle the chopped walnuts on top and the dish is ready to be served.

02 Ravioli with peanut butter and cinnamon

The recipe can be easily made vegan if you substitute the pasta with egg-less fresh pasta. I hope you’ve enjoyed my recipe. Do you like sweet pasta?

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