This is a variation on Delia Smith’s mincemeat ravioli. I love her flaky crust, the secret for which is freezing the butter and then grating it into the flour (which I’ve also added some ground cardamom to). But after the crust, Delia and I diverge. I simply cannot abide raisins, so for my ravioli filling I’ve swapped them out for stewed plums (you can use any kind you like) that have been sweetened with honey and spiced with a vanilla bean. There will be extra compote once you are done constructing the ravioli. I suggest putting a dab of it on the plate with two or three of the ravioli so should there be any flaky crumbs left over, there will be something sweet and sour on the plate for them to stick to for that perfect last spoonful. - cheese1227 —cheese1227
Test Kitchen Notes
These ravioli are delightful, and they got the “thumbs up” and “make it again,” vote all the way around. As you bite into them, the tart plum compote meets the sweet sugar caramel to blend nicely in your mouth. The crust is indeed flaky, and the touch of cardamom makes it taste like Christmas cookies. The extra plum compote is nice, though a sweet-tooth might want to add a bit more sugar to it. I recommend serving the ravioli with a soft cheese, whipped cream, or yogurt—and they’re lovely for breakfast. - SallyCan —The Editors
One cup chopped red plums.
One cup chopped golden plums
2 tablespoons honey, divided
2 teaspoons corn start, divided
1 vanilla pod, halved
2 tablespoons white sugar, divided
Flaky pastry crust
6 oz unsalted butter
8 oz all purpose flour
Pinch of salt
1/2teaspoon ground cardamom
2 tablespoons confectioner’s sugar (plus extra to dust with just before serving)
Put the plums in separate small saucepans with just a teaspoon of water so they don’t stick.
Add one tablespoon of honey, on teaspoon of cornstarch and one half vanilla pod to each and set over medium heat so that the plums release some of their juices and begin to break down a bit. This should take about 10 minutes or so.
Take both pans off the heat, let cool 2-3 minutes, and then stir in one tablespoon of sugar into each compote.
Let both compotes cool completely, but separately, as you make the flaky pastry crust.
Flaky pastry crust
Pop the butter into the freezer for 35-40 minutes until it is almost frozen.
Swift the flour,salt and ground cardamom in medium sized bowl.
Dip the large-holed side of your grater into the flour so the butter doesn’t stick to it (you may need to do this a couple of times). Grate the frozen butter into the dry ingredients. Use a palate knife to distribute the butter throughout the flour, coating each piece of fat with flour. When they are all coated, sprinkle 2-3 tablespoons of cold water over the mixture and continue using the palate knife to bring it all together. You can finish the dough into a ball with your hands.
Chill the dough for 30 minutes.
Preheat the oven to 400 degrees.
On a lightly floured surface, roll the dough into a rectangle. Cut this first rectangle into two, one slightly larger than the other. Roll the smaller piece into a 10- by 12-inch rectangle move it to a lightly greased cookie sheet.
Brush the entire sheet of pastry with the beaten egg. With the rectangle facing you lengthwise, take one level teaspoon of the red plum compote and place it in the upper corner of the pastry. Repeat that four more times so that you get one row of red plum compote blobs. Repeat that process so that you get three rows of red and three rows of golden compote blobs staring at you.
Roll out the second sheet of pastry to an 11- by 13-inch rectangle. Transfer it to on top of the first sheet with the blobs, taking care not to trap too much air. Seal each ravioli individually and use a pastry wheel to cut them into little squares. Poke a couple of holes into the top of each pastry.
Bake the ravioli on the same pan you cut them on for about 15 minutes until they are golden brown.
To serve, preheat the broiler to its highest setting. Sprinkle the ravioli with the powdered sugar and put the pan very close to the broiler flame for 30-45 seconds until you get a caramelized glaze.
Cool slightly, sprinkle a bit more powdered sugar over them and serve either plain or with ricotta and honey.
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.