Apple Ravioli with Blackberry Compote

After the trials and tribulations of yesterdays attempts at using a pasta roller for the first time, I am glad to say the Apple Ravioli was a success. They looked cute, were crisp on the outside and the hot apple, honey & cinnamon filling was soft and sweet. Accompanied with a Blackberry Compote and a large spoon of vanilla ice cream, it was a light sweet delight! I served three per person and froze the rest (uncooked) in a freezer bag for a later date.

Ingredients:    (Makes about 16)

150g '00' flour
25g butter
25g caster sugar
1/2 tsp. vanilla extract
zest of 1 orange

3 tbsp. milk

oil for frying

For the filling:
1 large apple, chopped very finely
1/2 tsp vanilla extract
2 tbsp. runny honey
1/2 tsp. cinnamon

Add all of the dough ingredients, apart from the milk, into a food processor to combine into a breadcrumb texture. Then add the milk, a tablespoon at a time to make a dough. Tip out onto a board and knead lightly to bring it all together. Wrap in cling film and leave to rest in the fridge.

After half and hour, using a rolling pin or a pasta rolling machine, roll out as thinly as you can without the dough breaking. Using a 6cm cutter, make as many circles as you can.

Mix the apple filling ingredients in a bowl and with one of the dough circles into the palm of your hand, put about 1 tsp. into the centre of the circle. Wet the edges with a little milk and pop a second circle over to cover. Move the ravioli around in your fingers, pushing out any air and sealing the sides of the ravioli. Leave on a tea towel as you work and continue until all the circles have been used up.

Heat about 2 inches of vegetable oil in a large pan until hot and adding about six at a time, fry the ravioli for about a minutes, turning during cooking with a slotted spoon. Drain on kitchen paper and serve piping hot, dusted with icing sugar.

For the blackberry compote, put 170g blackberries into a small pan, add 1 tsp. water and add sugar to taste (about 2-3 tbsp.). Leave on a low heat until blackberries beginning to break up, but still holding their shape and strain most of the liquid away. Chill until needed.