Apricot Crumble Ravioli

Ingredients

• Diced apricots (2 cups, fresh or canned (drained))
• Granulated sugar (1/4 cup)
• Lemon juice (1 tablespoon)
• Ground cinnamon (1/2 teaspoon)
• All-purpose flour (2 cups, plus extra for dusting)
• Brown sugar (1/4 cup)
• Unsalted butter (1/2 cup, cold and diced)
• Vanilla extract (1 teaspoon)
• Salt (1/4 teaspoon)
• Powdered sugar (for dusting before serving)

Instructions

1. In a mixing bowl, combine the diced apricots, granulated sugar, lemon juice, and ground cinnamon. Mix well and set aside to allow the flavors to meld.
2. In another bowl, mix the all-purpose flour, brown sugar, diced cold butter, vanilla extract, and salt. Use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.
3. On a lightly floured surface, roll out the ravioli dough into thin sheets, about 1/16 inch thick.
4. Place spoonfuls of the apricot filling onto one sheet of dough, ensuring enough space between each spoonful for sealing.
5. Cover the filled dough with another sheet and gently press down around the filling to seal the edges. Use a ravioli cutter or a sharp knife to cut out individual ravioli, ensuring they are well sealed.
6. Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes, or until they float to the surface. This indicates they are ready.
7. Remove the cooked ravioli from the water with a slotted spoon and let them cool slightly.
8. Preheat the oven to 350°F (175°C).
9. Place the cooled ravioli on a baking sheet lined with parchment paper. Sprinkle the crumble topping generously over each ravioli.
10. Bake for 15-20 minutes, or until the crumble topping is golden brown and fragrant.
11. Remove from the oven and let cool for a few minutes before dusting with powdered sugar.
12. Serve warm and enjoy the delicious apricot crumble ravioli!