Pumpkin Butter Dessert Ravioli

These should come with a warning label.  They're small and "poppable", meaning you can just keep popping them in your mouth until you lose track of how many you've had.  So consider yourself warned. But aren't they cute??

Pumpkin Butter Dessert Ravioli

Adapted from: Tasty Kitchen

  • 1 Tablespoon Water
  • 1 whole Egg Lightly Beaten
  • 1 package (17 1/3 Oz. Size) Puff Pastry
  • 1 jar Adams Apple Co. Pumpkin Butter
  • 1 cup Chopped Pecans

Combine water and egg in small bowl.

Roll out 1 sheet of puff pastry on a floured surface into a 16-inch square. Brush egg mixture over dough. With a pizza cutter or a knife, cut dough into four vertical strips. Cut 5 strips across.

Place 1 teaspoon of pumpkin butter on half of each square. Place a pinch of nuts over butter. Fold over dough and press seams together with fingers. Place ravioli on a baking sheet.

Repeat with second pastry sheet.

Place ravioli in refrigerator for 15 minutes. Preheat oven to 375ºF. Bake ravioli for 18–20 or until golden brown.