Apricot Cobbler Ravioli

Ingredients

Apricots

2 cups, chopped

Granulated sugar

1/2 cup

Lemon juice

2 tablespoons

Ground cinnamon

1 teaspoon

All-purpose flour

2 cups, plus extra for dusting

Salt

1/2 teaspoon

Eggs

2 large

Butter

4 tablespoons

Cinnamon sugar

1/4 cup (for topping)

Water

as needed (for sealing ravioli)

Instructions

1. In a medium saucepan, combine the chopped apricots, granulated sugar, lemon juice, and ground cinnamon. Cook over medium heat for about 10 minutes, or until the apricots are soft and the mixture has thickened. Remove from heat and let cool completely.
2. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Gradually mix in the flour using a fork until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
3. Divide the dough into two equal portions. Roll out each portion into a thin sheet on a floured surface, about 1/16 inch thick.
4. Place teaspoonfuls of the cooled apricot filling onto one sheet of dough, leaving about 2 inches of space between each filling. Brush the edges of the dough with water to help seal the ravioli.
5. Carefully cover the filling with the second sheet of dough. Press down around each filling to seal the ravioli tightly. Use a ravioli cutter or a knife to cut out individual ravioli, ensuring they are well sealed.
6. Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a serving dish.
7. In a small saucepan, melt the butter over low heat. Stir in the cinnamon sugar until well combined and the mixture is warmed through.
8. Drizzle the warm cinnamon sauce over the cooked ravioli and serve immediately. Enjoy the comforting flavors of this delightful dish!