Fruit Leather And Ravioli

INGREDIENTS

INSTRUCTIONS

To prepare the fruit leather, combine the strawberry puree and lemon
juice in a nonreactive 2quart heavybottomed saucepan and place over
mediumhigh heat. Combine the sugar and pectin and add to the puree.
Whisk well to combine. Allow the mixture to come to a boil while
whisking constantly and continue to boil for 3 minutes. Remove the
mixture from the heat and pour it onto a 16 x 24inch sheet of
parchment paper that has been lightly sprayed with vegetable cooking
spray. Use a large spatula to spread the mixture evenly over the  sheet
of parchment paper. When spread, it will be quite thin. You  should
almost be able to see through the fruit leather. Set aside to  cool. It
cools very quickly and develops a skin. If you want fruit  rollups, cut
the leather into the size you prefer and simply roll one  end into the
other, peeling off the parchment paper as you roll.  Prepare the
ravioli and filling by combining the mascarpone cheese,  lemon zest and
sugar in a mediumsize mixing bowl. Use a spoon to mix  until softened
and combined. Use a 3inch fluted cutter to cut circles  from the cooled
fruit leather. You will need one circle for each  ravioli, so cut as
many circles as you would like. Remove the circles  from the parchment
paper and set on a clean plate or parchment  papercovered baking sheet.
Fill the center of each fruit circle with  about a teaspoon of the
mascarpone mixture. Fold the circle in half  and seal by pressing the
edges together with your fingers. Place  three to five on a plate and
serve the ravioli garnished with a fruit  sauce of your choice or diced
fruit if you prefer.  Makes 4 fruit rollups or 20 ravioli.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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