Cherry Ravioli

I have become intrigued with using refrigerated pie crusts for individual desserts.

Tonight, I "invented" Cherry Ravioli . . . I needed to do something with 1/2 Can of Cherry Pie filling I had in the fridge from my Cherry Bundles. I found a half package of Light Cream Cheese and 2 Pie Crusts (plus an egg for the egg wash) and I was ready to rock and roll.

Talk about simple ingredients . .
1/2 Can Pie Filling, 1/2 pkg Cream Cheese, 2 Pie Crusts and 1 egg.

Here is a "photo tutorial" on how I made my ravioli.

Trim the edges off of the pie crust to make a square.

Cut the square into quarters.
Cut each quarter into four pieces.

This is pretty close to 1/2 oz of cream cheese.
Divide it into four pieces.

Spread the cream cheese on four squares.
Notice I had extra on a couple squares
so I had enough for 2 more squares.

Add two cherries and some filling to each square.

For each bottom square, you need to "roll out" a top square.
No rolling pin, no problem, I used a full wine bottle.

Brush egg wash around the edges of the "filled" square.
Brush it over one side of the "flattened" square
"Drape" flattened square over the filling
and crimp edges with a fork

Sometimes you have a weird leftover piece . . .
so how about a Cherry Taco?
Brush tops with remaining egg wash.
Poke steam vents in the top with a tooth pick.

Bake for 12 - 15 minutes at 375 degrees F, or until golden brown.
Cool and top with powdered sugar or your favorite icing/glaze.

Recipe Magic recipe available for printing, click here.