Peanut butter and jelly is one of those insta-flashback foods. You take one bite of soft, airy bread and dig into the sweet fruit jelly with a salty, creamy kick, and you’re right back at the kitchen table on a lunch break in the summer between third and fourth grades. You may have had a bit of a physical (and mental) growth spurt since then, but your taste buds don’t have to.
As a teaser for my *drum roll, please* photo slideshow next week, here’s one recipe to banish the guilt of indulging in peanut butter and jelly when you’re past the lunch box-bearing days. As always, to keep it healthy, swap the honey for organic honey or agave, exchange half of the flour for whole-wheat flour, use egg substitutes, be stingy with the browning butter (and make it natural), and make your grape jelly a natural, no sugar added version.
Peanut Butter and Jelly Ravioli
Filling:
2 cups Creamy Peanut Butter
1/2 cup Honey
Pasta:
3 cups Flour
2 Large Eggs
3 Tbsp Water
1 tsp Olive Oil
1/2 tsp Salt
Egg Wash:
1 Beaten Egg
1 Tbsp Water
To Cook:
½ gallon Boiling Water
2 Tbsp Butter, for browning
Sauce:
12 oz jar Grape Jelly
Grated White Chocolate, for garnish
Filling:
In a small bowl, combine peanut butter and honey; set aside.
Pasta:
On a clean surface or in a bowl, make a well in flour. In a small bowl, mix eggs, water, oil and salt. Pour egg mixture slowly into flour and mix with two fingers until incorporated. Knead dough for 7-8 minutes. Working with one-fourth of the dough at a time, roll into a rectangle. Spread filling evenly over half of dough. Brush other half of dough with egg wash. Fold that half of the dough over filling and lightly pat to remove air then seal edges. Sprinkle the dough and the roller with sugar, press firmly and cut into ravioli. Cook ravioli in 1/2 gallon boiling water, 6 ravioli at a time, for 6-7 minutes. Remove to a strainer. In a skillet over medium heat, melt 2 tablespoons butter; add ravioli and lightly toss until browned.
Sauce:
In a microwave-safe bowl, cook jelly until it melts, approximately 2-3 minutes.
To serve, plate ravioli and pour jelly sauce over ravioli. Top with grated white chocolate for garnish.
Recipe courtesy of http://vegetarian.betterrecipes.com/peanut-butter-ravioli-with-grape-jelly-sauce.html
The Peanut Butter Blogger 