Hadley's Date Ravioli with Walnut Sauce


6 Servings
Prep time1 hour


Hadley's Date Ravioli with Walnut Sauce


4ozHadley's Pitted Deglet Noor Dates
8 Ravioli Squares ((or Won Ton wrappers))
1pnGround Cinnamon
1pnGround Cardamon
1⁄4cRed Bell Peppers
1⁄2cHadely's Walnuts
1⁄4cOlive Oil
1⁄2TParmesan Cheese (grated)
  Mint Sprigs


Puree dates and spices in food processor until smooth. Lay one pasta sheet on a lightly floured cutting board. Starting in the upper right hand corner of the sheet, place a generous 1/2 teaspoon of the date mixture in the center of a 2-inch square section of the pasta. Continue placing the date mixture on the sheet until the pasta sheet is filled. Lightly brush water on the outer edges of the pasta and between the dabs of date mixture. Lay a second sheet of pasta over the first sheet and press firmly along the edges of the pasta sheets and between the date filling. Cut the pasta into two inch squares. If you use the Won Ton wrappers, you will need 36 of them. Place the date mixture to one side of each wrapper, lightly brush all of the edges with water, fold the wrapper in half and seal each tightly along the edges. Cook in boiling, salted water until just tender, about 4 minutes. Serve at room temperature drizzled with Walnut Sauce. Garnish each serving with 1 tablespoon of red bell pepper and a mint sprig.


Making Walnut Sauce: Combine walnuts with olive oil and parmesan cheese in a food processor. Pulse until walnuts are finely chopped. Drizzle over ravioli.