Ingredients
- 250g (2 cups) Walnut Pieces
- 4g (⅔ tsp) Salt
- 100g (3 oz) Walnut Oil
- 5g (1 tsp) Sugar
- 10g (1 Tbsp 2 tsp) Mono & Diglyceride Flakes
- Perfect Film Discs
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Equipment
- Blender
- Sheet Pan
- Small Heavy Bottom Pot
- Impulse Heat Sealer
- Scissors
Timing
Active Time: 15 Minutes Total Time: 40 Minutes
Yield
1.5 Cups
Walnut Butter Ravioli
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Roast Walnuts
Preheat an oven to 250°F. Place walnuts on a sheet pan and roast at 250°F for 25 minutes or until lightly browned and fragrant.
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Heat Oil
In a small heavy bottom pot over low heat place the the walnut oil and mono & diglycerides until the mono & diglyceride flake have melted. (140°F).
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Combine and Blend
In a blender place the walnuts, salt, sugar, and walnut oil mixture. Blend on low until it becomes a smooth puree, about 3 minutes. Remove from the blender and cool completely. Place the walnut butter in a squeeze bottle or small pastry bag with a ¼ inch opening.
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Create Walnut Butter Ravioli’s
To make raviolis, Set an impulse heat sealer to 2, or the second to lowest temperature. Wear gloves to ensure the perfect film discs do not come in contact with water. The final shape of the ravioli will be triangular. Fold a perfect film disc in half to make a semi circle [A]. Place the disc on the heat sealer and seal one side of the triangle [B]. Use the open side of the disc as an opening to fill the ravioli.
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Fill the disc with a small amount of walnut butter [C] and seal the other side to finish the triangular shape [D]. Trim any excess perfect film disc with a pair of scissors [E] and serve immediately
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