Dessert Ravioli

The Art Institute of Charlotte Sophomore chef Denontay Kennedy

Dip & Devour Peanut Butter Melts
Praline Pecans


COOKING TIME 20 minutes


3 cups all-purpose flour
1 tsp. salt
4 eggs
2 tbsp. olive oil
1 egg yolk for egg wash

Pastry Cream
1/3 cup Dip & Devour Peanut Butter Melts
1/2 cup Praline Pecans, finely grated
3 egg yolks
3 cups milk
½ cup sugar
1/3 cup cornstarch
¼ tsp. salt
2 tbsp. butter
3/4 tsp. vanilla
1/3 cup mascarpone cheese

Strawberry Topping
1/2 cup strawberries
¼ cup sugar
1 cup water


In an electric mixing bowl with dough hook attachment, combine the flour and the salt. Add eggs one at a time while mixing. Add the oil and continue to incorporate all the flour until it forms a ball. Sprinkle flour over work surface knead the dough until smooth. Wrap and let rest about 30 minutes. Cut the dough in half cover the remaining dough until ready to use. Flour surface form the dough into a rectangle and roll through a pasta machine 2-3 times on the widest setting. Adjust the setting to reduce the space and roll dough though the machine 2-3 more times. Continue until the machine reaches it lowest level. Dust work surface with flour to lay pasta on. Drop 1 tbsp. pastry cream filling on ravioli dough. Fold the unfilled side over the filling. Use the egg wash to seal the dough. Use a fork to seal the edges of the pasta. Use a knife to cut the pasta. Make sure all the sides are sealed well to prevent spilling during baking process. Brush the top of the ravioli with remaining egg wash. Cook the ravioli by placing on a sheet tray and bake in a 450° oven. Bake until golden brown on the top. Top with a strawberry reduction.

Pastry Cream
Beat egg yolks and sugar in medium bowl; add cornstarch and mix well. Over medium heat, heat milk to a boil and add Dip & Devour Peanut Butter Melts. Then, add to sugar mixture whisking constantly so egg yolks do scramble. Mix in butter at the end of the cooking stage. Add the finely ground Praline Pecans, mascarpone cheese, salt, and vanilla.

Strawberry Topping
Add strawberries to saucepan with sugar and water and cook on medium heat until reduced by half. Top the pasta dessert with strawberry topping.

Tags: Art Institute, Dip & Devour Peanut Butter Melts, fall recipes, praline pecans, recipes, strawberries, vanilla

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