Pop-Tart Ravioli

WOW it's already the second week of September! It feels like lately my life is absolutely flying by. In the past week I've caught glimpses of my first New England fall as nights begin to pick up a chill. I lived my first official week in my new house although I am far from settled. My mattress remains on the floor, my art un-hung, and my internet disconnected. I am writing this post from a cafe with free wifi, sipping a hot chocolate, and loving it. Ah, Fall. While unpacking earlier last week, I was overwhelmed by how many kitchen tools I have. Some girls buy clothes an makeup - I buy spatulas and measuring cups. It's funny because if you asked me what gadget I use the least I would 100% tell you my ravioli press (brass knuckle meat tenderizer close second although I wish I used it more because it's badass). And yet, here I am using it days later using that same ravioli press in new way with Pop-Tarts! I'm gonna take this success as proof that I should buy more kitchen gadgets.

Poptart Ravioli | Becca Bakes (www.becca-bakes.com)

These ravioli are super quick and easy to make. I want to let you in on a secret about them..if you look at the picture below, can you tell that one is flatter and one is more puffy? The one on the left is made with Trader Joe's Pie Crust which is made with butter and the one on the right is Pilsbury Pie Crust and is made with lard. Interesting how much of a difference they make! If you like a lighter, flakier pastry - Hit up TJ, but if you're looking for something denser and more similar to the real Pop-Tarts - Go with Pillsbury. Personally, I liked the Pillsbury.

The frosting is simply canned with a tint of pink food coloring and some bright nonpareils. These are seriously so easy. If you have a ravioli press they are way more impressive and also less likely to have jam explode out the sides. However, if you're a normal human you probably don't have a ravioli press and can easily crimp the edges together with the prongs of a fork. Enjoy!

Poptart Ravioli | Becca Bakes (www.becca-bakes.com)
Poptart Ravioli | Becca Bakes (www.becca-bakes.com)

Pop-Tart Ravioli
Level of Difficulty: Beginner

Ingredients

  • pie dough, refrigerated or homemade
  • jam of your choice (I used raspberry)
  • 1 egg
  • frosting, canned or homemade
  • food coloring, optional
  • sprinkles, definitely not optional

Instructions

  1. Preheat oven to 450 degrees

Ravioli Press Method

  1. Roll out pie dough to 1/8" if homemade or as is if refrigerated
  2. Place dollops of jam on dough
  3. Place another layer of pie dough on top (sandwiching the jam)
  4. Crimp the dough together with ravioli press and jam in the middle
  5. Repeat

Fork Method

  1. Roll out pie dough to 1/8" if homemade or as is if refrigerated
  2. Cut the dough into 3x3" squares
  3. Place dollop of jam in the middle of each sqaure
  4. Place another square of dough on top
  5. Crimp the edges closed with the prongs of a fork
  6. Beat an egg, and give each Pop-Tart Ravioli an eggwash
  7. Transfer each carefully to baking sheet and bake for 7 minutes
  8. Allow to cool WARNING JAM IS DANGEROUSLY HOT
  9. When fully cooled, spread some frosting (tinted if you want) on each
  10. Add sprinkles, lots.

Photos by: Zac Wolf Phogoraphy