Thursday, December 17, 2009

Cookie cutters (part 6): Ravioli cookies

So think about it. Why couldn't you use a ravioli mold to make a filled cookie? Just change the pasta dough to a sweet pastry dough and change out the savory filling for something sweet. Bada-boom, miniature turnover cookies.

Here are two different ravioli trays from Sur la Table; each is $26 and includes the rolling pin. Both work on the same principle: You roll out 2 sheets of dough a little bigger than the ravioli tray. Place one sheet of dough over the tray and gently press the dough into the indentations. Fill the indents with the filling and top with a second sheet of dough. Use the rolling pin to seal the two layers of dough together and at the same time cut out individual ravioli cookies.

Another way to make ravioli is to use individual ravioli stamps, which Sur la Table sells for $6 - 7 apiece, depending on the size. Not a particularly practical choice for making a big batch of cookies, but perfectly reasonable for making ravioli if you're taking a shortcut and using won ton skins instead of sheets of pasta dough.

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