Description
Sweet little pumpkin butter ravioli are little bites of pie tucked into flaky puff pastry!
Ingredients
- 1 Tablespoon Water
- 1 whole Egg Ligtly Beaten
- 1 package (17 1/3 Oz. Size) Puff Pastry
- 1 jar (8 Oz. Size) Pumpkin Butter
- 1 cup Chopped Pecans
Preparation
Combine water and egg in small bowl.
Roll out 1 sheet of puff pastry on a floured surface into a 16-inch square. Brush egg mixture over dough. With a pizza cutter or a knife, cut dough into four vertical strips. Cut 5 strips across.
Place 1 teaspoon of pumpkin butter on half of each square. Place a pinch of nuts over butter. Fold over dough and press seams together with fingers. Place ravioli on a baking sheet.
Repeat with second pastry sheet.
Place ravioli in refrigerator for 15 minutes. Preheat oven to 375ºF. Bake ravioli for 18–20 or until golden brown.
