Thursday, November 18, 2010

Ravioli Ubriaco

If I were the boasting type, I would say, "Holy cow, I've done it again!" This is a variation on a dish I created about a year ago, and I think I like this version even better. It's called "Drunken Ravioli," but it's really just tipsy, at most.

Start to finish: 15 minutes
Yield: 2 servings

Ravioli Ubriaco
9 ounce package fresh cheese ravioli
2 T butter or margarine
3 T brandy
2 apples, cored and sliced into thin slices (I've only ever used Honeycrisp, because they're
1/4 C craisins (a handful)
3 T chopped walnuts
1 C baby spinach (2 hands full)
dash nutmeg

1. Cook ravioli according to package directions.
2. Melt butter or margarine in skillet over medium-high heat.
3. Add sliced apples and saute until just beginning to get translucent.
4. Add brandy, craisins, and walnuts. Cook for about 3 minutes, until apples are slightly softened.
5. Add spinach and stir until just wilted.
6. Drain ravioli and add to the pan with apple mixture. Stir gently to mix ingredients, and serve immediately. Sprinkle with nutmeg to garnish.

Notes: In the original version I used white wine instead of brandy, omitted craisins, walnuts, and nutmeg, and sprinkled the whole shebang with grated parmesan. Both versions are very tasty, but the flavors are quite different.


  1. Do you have an 800 number to call when I encounter questions as I'm making this?

  2. Turned out great! Used gala apples and pecans instead of walnuts (because that's what I had), and totally forgot the nutmeg... but it was still delicious.

  3. Pecans would be great! I remembered later that I've used hazelnut-feta ravioli for this -- you can't taste the feta at all, but the hazelnut adds a very nice touch.

  4. I love, love, love this recipe! I think I make it every week, or at least every other week now.