Cinnamon Apple Ravioli aka Fried Apple Pies

Make your own delicious cinnamon apple ravioli pasta stuffed with lightly spiced applesauce or pear butter. These simply make ahead raviolis freeze well and make a fabulous appetizer or dessert.

You’ll Need:

1 Batch of Cinnamon Pasta
2 1/2 cups of Homemade Cinnamon Applesauce or Pear Butter
Ravioli Form

• A Pasta Extruder (Or Pasta Machine)– this item is used to roll the dough out evenly at various thickness’. There are numerous models available for around $40 and will last a lifetime if properly taken care of (Don’t Submerse it in water!) There are a number of different types, we actually use the kitchenaid mixer attachment.

• Ravioli Form– we use the Norpro Ravioli maker and press- I love this particular model because it does offer a press which makes it considerably easier to keep the ravioli all the same size (which helps when cooking!). If you decide to get a ravioli form- keep in mind that it should have an open bottom, rather than a solid one or the ravioli will get stuck and split/break open when you try to remove them.

Now, you don’t HAVE to have these items to make your own fresh ravioli, but it certainly makes the job faster and easier.

Run the cinnamon pasta through the extruder to make flat sheets. If you don’t have an extruder, you can roll it out using a rolling pin.

When the dough is ready you should be able to see the outline of your hand very clearly through the dough.

You’ll need a length of dough that is double the length of your ravioli form.

Place the pasta on a clean surface and cover with dampened papertowels to keep it from drying out while you work the remaining dough.

Once all the dough has been rolled, spray the ravioli form with non-stick spray, or dust liberally with flour.

Lay the dough across the form:

Using the Press, place it over the dough and gently press down to create even cavities.

ill each ravioli cavity with whatever filling you’d prefer. Then wet your finger with a dab of water and run it along the edges of the ravioli pasta, wetting the dough slightly helps it to seal. Bring the other end of the dough over the entire tray of ravioli.

Using a rolling pin, start at the already closed end and gently roll over the top of the ravioli form to seal the raviolis shut. Gently invert the ravioli form onto a lightly floured surface, separate and repeat until all the raviolis have been made.

This recipe makes about 36 ravioli. If you need clarification of the steps on making the ravioli, check out this step by step guide here.

Now, to cook them, Heat some oil in a heavy saucepan, fryer or skillet. We fried these in a bit of coconut oil until they were golden brown on both sides, about 2 minutes. Drain on paper towels before serving. They can be dusted with powdered sugar or glazed if desired.

This recipe is extremely simple and costs very little to make.

GroceryBudget101 Breakdown Cost Breakdown:

1 Recipe of Cinnamon Pasta Dough 21¢
2 1/2 c. Homemade Applesauce 36¢

Total Cost per Recipe 57¢