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Natural Delights Medjool Dates

Sweet Ravioli Filled With Compote of Medjool Dates


Medjool Date Compote
1 cup (250 mL) red wine (a bold and fruity wine is best)
¼ cup (50 mL) sugar
2 tbsp (30 mL) honey
1 stick cinnamon
10-12 Natural Delights Medjool Dates, pitted and quartered

¾ cup (175 mL) cold, unsalted butter, cut into chunks
1 ⅔ cups (400 mL) all-purpose flour
Pinch salt
1 egg (beaten)
Powdered sugar for dusting


To make Medjool Date Compote, combine wine, sugar and honey and simmer over medium heat until sugar dissolves. Add the cinnamon stick and dates, reduce heat to low and cook for 30 minutes, stirring occasionally. Let cool and remove cinnamon stick. Strain any excess liquid and transfer to food processor and process for about 10 – 15 seconds to fine consistency.

To make pastry, in a food processor fitted with a metal blade, whirl flour with salt for a few seconds until blended. Add cold butter and process until the mixture has the texture of coarse crumbs. Add ice water and pulse a few more times. Turn the mixture into a bowl and bring together with your hands. It should leave the bowl clean. Wrap in plastic and chill for 30 minutes.

Preheat oven to 400F (200C). Line a baking sheet with parchment paper.

Divide the dough into two pieces, one slightly larger than the other. Turn dough out onto lightly floured surface and lightly flour rolling pin.  Roll out the smaller piece into a 10 x 12 inch (25 x 30 cm) rectangle. Brush with the beaten egg.

Starting 1 inch (2.5 cm) from a corner, place 1 tsp (5 mL) of compote every 2 inches (5 cm). You should have 30 dollops of compote. Roll out the larger piece into an 11 x 13 inch (28 x 33 cm) rectangle. Carefully place this larger sheet over the bottom sheet and compote. Gently press the pastry to seal the pockets around each dollop of compote.

Using a pastry cutter or sharp knife, cut pastry into 2-inch (5 cm) squares and seal edges with a fork, or use a ravioli mould. Make a small cut in the top of each ravioli and brush each with beaten egg.

Bake for 15 – 20 minutes just until slightly golden brown. Cool on a rack and dust with powdered sugar. Serve warm.

Servings: 30