Honeycrisp Apple Ravioli with Pecan Date Filling and Maple Caramel

 Ravioli has been on my mind lately.  I wanted to make some last weekend but ran out of time...since it is rather time consuming, making the dough and digging out the pasta machine and all.  I guess I was kind of bummed that the ravioli making didn't happen, and since I didn't get my ravioli fix in a savory way while I was daydreaming during my run this morning I came up with a sweet way I could get it!  I often eat honeycrisp apples for dessert, and so I was thinking I could slice one really thin and assemble the thin slices like ravioli!  Much more exciting than simply biting into an apple!



1/2 cup maple sugar



2 Tbsp water

1 1/2 tsp Earth balance butter

1 tsp pure vanilla extract

1/2 tsp sea salt

Filling:

1/2 cup pecans, toasted

3 large medjool dates, pitted

2 tsp maple syrup

a large pinch of sea salt

1 tsp pure vanilla extract



Spiced Pecans:

2 tsp maple syrup

1 Tbsp maple sugar

1/2 tsp sea salt

1/4 tsp ground chipotle

1 tsp cinnamon

1/4 tsp nutmeg



32 very thin apple slices from medium sized tart sweet apples (sliced vertically, so you have circles)



To make filling, combine all ingredients in the food processor until smooth, and set aside. 

To make spiced nuts, preheat the oven to 375 degrees.  Line a baking sheet with foil, and spray with non-stick spray.  Toss nuts with maple syrup, maple sugar, spices, and sea salt, and spread out on sheet.  Roast until fragrant and toasted about 7-10 minutes.  Remove from oven and let cool. 

To assemble, spread out half the apple slices on a work surface.  Spoon a heaping tsp filling onto each, and top with another apple slice and press down around edges of apple slices to form "ravioli".  Repeat until you have 16.  To plate, place 4 raviolis on a plate and drizzle with caramel. Top each with spiced nuts, and serve!