I love peaches and there’s no better peach than one picked right off a tree moments before you eat it. Still warm from the sun, the juices run down your arm dripping off your elbow like they’ve been waiting to escape the fuzzy peach skin for days! I have only picked my own peaches a handful of times, the last time I can remember was about 17 or 18 years ago. My sister was a toddler and joined my mother and I for a morning at the orchard. As we got close to a bucket full of fruit, we realized that we were covered in peach fuzz…..peach fuzz makes you itch like a bad case of hives. So we called it a day and started to head home, itching uncontrollably. Halfway home, my sister started crying in the back seat. When we asked her what was wrong, she said, “The peach bugs are itching me!” Without hesitation, we burst into laughter…..we had been commenting endlessly about the peach FUZZ itching us and she thought we had said peach BUGS! She did not find it funny but I will always remember this story whenever peaches are in my presence.
Needless to say she went straight into the bathtub as soon as we got home, washed those peach bugs right down the drain.
On Monday, I wanted to make a peach pie….and then by Wednesday I just didn’t feel like making a pie dough so I took the lazy route and bought wonton wrappers. I was going to make mini peach pies but decided to do something a little different and make ravioli….with marscapone cream….and eat the ravioli warm so the cream just melts creating a creamy goodness to dip the ravioli in. I’m glad I skipped the pie.
The ravioli are baked so the wonton do get a little crispy on the outer edges, keep an eye on them when you start to get close to the 15 minute mark to make sure they do not burn.
These are perfect for a quick summertime dessert!
Peach Ravioli with Mascarpone Cream
Makes 16 Ravioli and a cup and a half of cream
For the peach ravioli
3 peaches, peeled and chopped
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
pinch of salt
32 wonton wrappers
sugar for sprinkling
For the mascarpone cream:
8 ounces of mascarpone cheese
1 cup heavy whipping cream
3 tablespoons of confectioner sugar
Preheat oven to 350 degrees.
In a medium bowl, combine the peaches through salt and mix together thoroughly. Set aside.
Using an electric mixer, mix together the cheese, cream and sugar until stiff peaks form. Store in the refrigerator until ready to use.
On a baking sheet coated with cooking spray, arrange 8 wonton wrappers leaving space in between each square. In the center of each wrapper, place one heaping tablespoon of the peach mixture. Using your finger, wet the outside edges of the wrapper and place another wrapper on top. Seal the edges by gently pressing down the edges being careful to not lose any of the filling. Coat the tops of the ravioli with cooking spray and generously sprinkle with granulated sugar. Bake at 350 degrees for 15 minutes. Remove from the oven and repeat with the remaining wrappers.
Place 2-3 ravioli on a place and top with the mascarpone cheese. Serve immediately.