Fruit Leather And Ravioli

INGREDIENTS

INSTRUCTIONS

INGREDIENTS FOR FRUIT LEATHE
INGREDIENTS FOR THE RAVIOLI
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.
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Converted by MM_Buster v2.0l.

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