Sweet Apricot Ravioli Fritters - Moro Olive Oil

Name: Sweet Apricot Ravioli Fritters - Moro Olive Oil
Ingredients: Dessert , Snack; 200g Dried apricot halves; ¼ cup brown sugar; ¼ cup brandy; ½ teaspoon mixed spice; 3 cups plain flour; ½ teaspoon salt; 2/3 cup warm water; ½ cup Moro Frutal Extra Virgin Olive Oil; Flour, for dusting; Moro Delicado Light Taste Olive Oil, for frying; Cinnamon sugar, for sprinkling; Vanilla bean ice cream, for serving; 01 Combine dried apricots, sugar, brandy and mixed spice in a saucepan and bring to the boil.; 02 Simmer, stirring regularly, until soft and plump and the liquid has almost all evaporated.; 03 llow to cool. Combine flour and salt in a bowl, make a well in the centre and, using your hand, mix in water and Moro Frutal Extra Virgin Olive Oil, kneading lightly to make a smooth dough.; 04 Divide in half and roll out each piece until paper-thin into a large rectangle.; 05 Arrange apricots in rows across the pastry, at 5cm intervals, leaving a 2cm border.; 06 Brush in between with water.; 07 Roll out remaining dough a little larger than the first, and use to cover the apricots, pressing down around each apricot.; 08 Use a pastry wheel to cut into square ravioli shapes around each apricot.; 09 Place onto floured trays, sprinkle lightly with flour and allow to dry for 15 minutes.; 10 Just before serving, heat Moro Delicado Light Taste Olive Oil and deep fry ravioli until golden brown on both sides.; 11 Drain on absorbent paper and sprinkle with cinnamon sugar.; 12 Serve hot with vanilla bean ice cream.; 13 Tip: Ravioli may be made and frozen up to two weeks in advance, and deep fried from frozen, if desired.

www.worldofmoro.com.au

Lightly fried ravioli filled with sweet apricots and Moro Frutal oil, served with cinnamon sugar and vanilla ice cream—40 min, 4 serves. Perfect dessert or snack!

View Original

Share this recipe:

Ingredients

Dessert , Snack
200g Dried apricot halves
¼ cup brown sugar
¼ cup brandy
½ teaspoon mixed spice
3 cups plain flour
½ teaspoon salt
2/3 cup warm water
½ cup Moro Frutal Extra Virgin Olive Oil
Flour, for dusting
Moro Delicado Light Taste Olive Oil, for frying
Cinnamon sugar, for sprinkling
Vanilla bean ice cream, for serving
01 Combine dried apricots, sugar, brandy and mixed spice in a saucepan and bring to the boil.
02 Simmer, stirring regularly, until soft and plump and the liquid has almost all evaporated.
03 llow to cool. Combine flour and salt in a bowl, make a well in the centre and, using your hand, mix in water and Moro Frutal Extra Virgin Olive Oil, kneading lightly to make a smooth dough.
04 Divide in half and roll out each piece until paper-thin into a large rectangle.
05 Arrange apricots in rows across the pastry, at 5cm intervals, leaving a 2cm border.
06 Brush in between with water.
07 Roll out remaining dough a little larger than the first, and use to cover the apricots, pressing down around each apricot.
08 Use a pastry wheel to cut into square ravioli shapes around each apricot.
09 Place onto floured trays, sprinkle lightly with flour and allow to dry for 15 minutes.
10 Just before serving, heat Moro Delicado Light Taste Olive Oil and deep fry ravioli until golden brown on both sides.
11 Drain on absorbent paper and sprinkle with cinnamon sugar.
12 Serve hot with vanilla bean ice cream.
13 Tip: Ravioli may be made and frozen up to two weeks in advance, and deep fried from frozen, if desired.