Puff Pastry “Ravioli” Recipe with Gingersnap Mascarpone & Marionberry Sauce

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Puff-Pastry -Pockets-Recipe-with-Gingersnap-Mascarpone-&-Marionberry-Sauce-Cookin-Canuck

I’ll admit that I’m a sucker for Valentine’s Day trappings. Well, except for Cupid. There’s something about that naked, winged, quiver-carrying boy that creeps me out. Yeah, yeah – I get that he’s the son of Venus, the Roman god of desire and affection and an iconic symbol of Valentine’s Day. But I’ll stick with foil-covered chocolate hearts and red roses, thank you very much.

However you may feel about Cupid or if you are even one who likes to recognize Valentine’s Day, what it really comes down to is taking the opportunity – whether on February 14th or another day – to tell your loved one that they still make your heart go pitter-pat. Making him or her a special dessert doesn’t hurt either. This puff pastry number, filled with gingersnap mascarpone cheese and served with a marionberry sauce should fit the bill nicely.

So, this post is partly for all of you, but mostly for my dear husband, Steve. I’ll try not too get too sappy.

After 12 years of marriage, I’ve collected quite a list of reasons why I love my husband. Hopefully none of them will leave me relegated to sleeping on the couch. For better or worse…

I love your crinkle-eyed smile. It was the first thing I fell in love with because it speaks of your kindness.

I love that you sleep almost face-first into the pillow, with your neck at the oddest angle.

I love that you tried my mushroom appetizer on one of our first dates even though, unbeknownst to me, you were vehemently opposed to “all-things-fungi”.

I love that you set your mind to something and push yourself to achieve your goal. (Okay, I get to brag here. The man is a 2:43 marathoner!)

Ravioli Marionberry Collage

I love that you still get a kick out of my Canadianisms and that I can still surprise you with new decidedly Canuck-ish words every once in awhile.

I love that you jump 10 feet in the air at the mere suggestion of being tickled.

I love that your lip twitches when you’re trying to fool me. Dead giveaway. (Though you did a phenomenal job of planning the whole 40th birthday surprise.)

I love that you are as silly as me. Clearly it runs in the family. Our poor boys are doomed.

Silly Family

I love that you stay immobilized in one position, mummy-like, during the night because you don’t want to disturb the cats.

I love how much our boys love you and want to be like you.

There are so many more I can add to this list, but…

Most of all, I love that you love me the way that you do. Ditto to you. xo

The recipe:
I used marionberries, which I found in the frozen food section at Costco. However, blackberries would work just as well here.

Marionberry sauce:
In a medium bowl, stir together marionberries, honey and lemon zest. Let sit for 20 minutes to allow juices to be released. Crush the berries with the back of a fork.

RavioliMarionberry1

The “Ravioli”:
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a small bowl, stir together mascarpone cheese, crushed gingersnap cookies and honey.

RavioliMarionberry2

On a surface lightly dusted with flour, roll the one half sheet of store-bought puff pastry into a rectangle that’s about 1/4-inch thick. Cut the sheet in half to form two squares.

Using a level 1 tablespoon measuring spoon, lay the mascarpone mixture at even intervals on one square of puff pastry.

RavioliMarionberry3

Lay one defrosted marionberry on the top of each mound of mascarpone.

Cover with the other puff pastry rectangle and, using your hands, gently press the top puff pastry sheet to form loosely around each mascarpone/marionberry mound.

Using a handheld circle ravioli cutter or a small, sharp knife, cut around each mound to form four “ravioli”.

RavioliMarionberry4

Using a small metal spatula, lift the ravioli onto the prepared baking sheet, spacing them evenly. With a small sharp knife, cut two small slits in the ravioli to release steam while cooking.

In a small bowl, whisk together one egg white and 2 teaspoons water, and brush the surface of the ravioli with the mixture.

RavioliMarionberry5

Sprinkle turbinado sugar evenly over the ravioli. Bake until the ravioli are golden brown, turning the baking sheet halfway through cooking, about 10 minutes. Place on a cooling rack for 5 to 10 minutes.

Place 2 ravioli on each plate and drizzle with the chocolate sauce. Serve immediately.

RavioliMarionberry6

Other puff pastry dessert recipes:
Cookin’ Canuck’s Strawberry & Chocolate Cream Cheese Napoleons
Cookin’ Canuck’s Lemon Sugar Puff Pastry Sticks
Foodiecrush’s Baked Apple Tartelettes
The Pioneer Woman’s Quick & Easy Apple Tart
How to: Simplify’s Nutella, Banana & Coconut Puff Pastry Cups

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Puff Pastry Pockets with Gingersnap Mascarpone & Marionberry Sauce

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From the kitchen of Cookin Canuck. www.cookincanuck.com

Yields Serves 2

Ingredients

    The sauce

    • 1 cup fresh or frozen marionberries, defrosted
    • 2 tsp honey
    • 1/2 tsp lemon zest

    The "ravioli"

    • 3 tbsp mascarpone cheese, room temperature
    • 1 tsp honey
    • 4 gingersnap cookies, crushed
    • 1/2 sheet store-bought puff pastry, defrosted
    • Flour for dusting
    • 4 fresh or frozen marionberries, defrosted
    • 1 egg white
    • 2 tsp water
    • 1 tbsp turbinado sugar (such as "Sugar in the Raw")

    Directions

    1. The sauce:
    2. In a medium bowl, stir together marionberries, honey and lemon zest. Let sit for 20 minutes to allow juices to be released. Crush the berries with the back of a fork.
    3. The "Ravioli":
    4. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
    5. In a small bowl, stir together mascarpone cheese, crushed gingersnap cookies and honey.
    6. On a surface lightly dusted with flour, roll the one half sheet of store-bought puff pastry into a rectangle that's about ¼-inch thick. Cut the sheet in half to form two squares.
    7. Using a level 1 tablespoon measuring spoon, lay the mascarpone mixture at even intervals on one square of puff pastry.
    8. Lay one defrosted marionberry on the top of each mound of mascarpone.
    9. Cover with the other puff pastry rectangle and, using your hands, gently press the top puff pastry sheet to form loosely around each mascarpone/marionberry mound.
    10. Using a handheld circle ravioli cutter or a small, sharp knife, cut around each mound to form four “ravioli”.
    11. Using a small metal spatula, lift the ravioli onto the prepared baking sheet, spacing them evenly. With a small sharp knife, cut two small slits in the ravioli to release steam while cooking.
    12. In a small bowl, whisk together one egg white and 2 teaspoons water, and brush the surface of the ravioli with the mixture.
    13. Sprinkle turbinado sugar evenly over the ravioli. Bake until the ravioli are golden brown, turning the baking sheet halfway through cooking, about 10 minutes. Place on a cooling rack for 5 to 10 minutes.
    14. Place 2 ravioli on each plate and drizzle with the chocolate sauce. Serve immediately.

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    Comments

      • Thank you! He is indeed a wonderful family man and I know how lucky I am to have him.

        Reply

    3. =) What a lovely article – how wonderful to still be in love – may you have many many MANY happy years together. Lucky man- in more ways than one! I wish I had these “ravioli!”

      Reply

    4. I nearly got a tear in my eye over this post. Usually it’s because a recipe is so wonderful but my goodness what a perfect marriage you have. Anyone who can find that many things to love has to be loved the same way in return. I’m so happy for you.

      Now about these ravioli. This is such a clever idea and one that I’m going to have some fun playing with.

      Hope the two of you have a wonderful Valentine’s Day!

      Reply

      • Aww, thank you, Maureen. Marriage is never perfect and is always involves work, but I must say I am one lucky lady.

        The puff pastry “ravioli” are a lot of fun to make. I have another sweet version on my site (brie and strawberries with chocolate sauce) and a savory version as well (stuffed with caramelized onions & pancetta, with a roasted red pepper sauce) that I did for White on Rice Couple’s site – with their gorgeous photos!

        Reply

      • Thanks, Cassie. Puff pastry is so easy to work with and I always have fun dreaming up new ways to use it.

        Reply

      • Aren’t marionberries great? We have a bottle of marionberry jam in our fridge and it’s always a treat to smear some on toast.

        Reply

    13. Such a sweet post! I can definitely relate to the cat one! My Beloved starts with, “Sorry guys, Daddy has to get up.” And then he moves slowly–sloth-like–giving them plenty of time to readjust as he s-l-o-w-l-y gets out of bed!” That one made me well up a bit.

      I hope you and your Steve have a fantastic Valentine’s Day!

      Reply

    14. I LOVE marionberries. It’s a shame I don’t see them in recipes more often. This one is definitely a “must-make!” I’ve pinned it, and will be making it soon. And I must add, what a sweet post this is. I enjoyed every bit of it. 🙂

      Reply

    18. I have so many comments to make!! {deep breath}…okay, here we go:

      1. Cupid creeps me out, too.
      2. Your photos are especially fabulous in this post.
      3. That family photo is AWESOME.
      4. Costco sells frozen marionberries?
      5. Lemon zest makes me happy.
      6. This recipe makes me even happier.
      7. You’re pretty groovy, too! 🙂

      Reply

    21. Lovely, Dara! Speaks to your love and strength for one another. And 2:43 makes your husband a freak of nature. Good for him. He needs the carbs in this dish to keep him going! It looks amazing.

      Reply

    23. Dara, this is exactly what I needed to read tonight. I needed a BIG smile 🙂
      So happy I have met your amazing Steve. Such a beautiful tribute to your love for one another & this dessert looks heavenly!

      Reply

    29. Such a sweet post and a lovely V-day treat. And way to go to your husband on his marathons! I could get some running tips from him 😉

      Reply

    32. Awww…this is so sweet, I just I love getting a chance to hear about your fella. And I’m with you, Cupid not a huge fan. Great recipe by the way 😀

      Reply

    33. A follow up list from you hubs coming up next?: That would be super sweet :”)
      The both of you sound phenomenal! Of course we know you are as evidenced by your blog… I too love all the photos and I love the magic of PP and all the creative ways it can be used. Yours is lovely and I’m pretty sure it will be featured on many plates all around… maybe even on some non-Canadian plates… he he. Happy Valentine’s Day to your family.
      AmyRuth

      Reply

    34. Dara- that was so darn sweet. You are a lucky couple to feel that kind of love 🙂
      and I laughed out loud at your family picture- its so great! These “ravioli” look just wonderful and are SO creative!!

      Reply

    38. What a sweet treat for a sweet man! I hope you both have a lovely Valentines Day!

      Reply

    42. I think you are the best wife ever. What an awesome post for your sweet man. I feel inspired to do one for my cutie. Those berries…gorgeous! On the hunt for them. This dessert is on my mind now since I saw it earlier and I have to have a little bite:)

      Reply

    43. What a sweet and loving post to your husband. And holy freaking fast marathon runner 2:43 is and ah-mazing time!!!

      That goofy family photo is awesome!

      Reply

    47. The puff pastry ravioli looks amazing, I am going to try making it tonight! Do you know if they can be made in advance and stored for a couple of days? Thanks!

      Reply

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