1 pound package whole wheat pizza dough
1 tbsp. unsalted butter
2 cups baking apple*, peeled, cored, and chopped (I used Granny Smith because I like my filling slightly tart)
2 tbsp. brown sugar, packed
1 tbsp. honey
1/4 tsp. ground cinnamon
2 tsp. granulated sugar
1/8 tsp. ground cinnamon
*This would also taste good with pears, peaches, or cherries.
Preheat oven to 350 degrees F. Prepare a large jelly roll pan by covering in aluminum foil and greasing or spraying with non-stick cooking spray. Set pizza dough out on lightly floured surface while preparing the filling. To prepare filling, melt butter in a medium skillet over medium heat. Add apples and cook, stirring frequently, for about 5 minutes (or until softened). Add brown sugar, honey, and 1/4 tsp. ground cinnamon and cook for an additional 2 minutes or until syrupy; remove apple mixture from heat. Take the pizza dough and roll it out to about 1/8-inch thickness. Take a 3-inch biscuit cutter and make 16 rounds (you may need to re-roll dough during this process); each ravioli will use 2 rounds. To make ravioli, take 1 round and roll it out to about a 4-inch diameter. Brush the outer edge lightly with water using a pastry brush. Place 2 tbsp. (~1 oz.) filling in the center. Take a second round, roll it out, lightly brush the inside outer edge with water, and use it to cover the other round with the filling. (Note: the sides that you spread with water should be touching to help the dough stick together). Take a fork and crimp the edges together. Brush the top lightly with water and use a small knife to pierce 1 or 2 holes in the dough to allow steam to escape. Then sprinkle with 1/4 tsp. topping. To mix the topping, place granulated sugar and 1/8 tsp. ground cinnamon in a small bowl and mix with a spoon until combined. Place ravioli on prepared jelly roll pan; continue to make ravioli as indicated. Once all are ready, place jelly roll pan in center of preheated oven and bake for about 15 minutes or until ravioli are lightly golden brown. These are best served warm but are also good at room temperature.
Servings: 8 (1 dessert ravioli per serving)
191 calories, 35 grams carbohydrate (2 grams fiber), 4 grams protein, 4 grams fat (1 gram saturated).
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.