Strawberry Ravioli (Erdbeer-Ravioli)

Mom2Rose's Note:

Translated from the German Pillsbury site: Knack&Back®

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 12.0 ravioli

• 1 (16 ounce) package Pillsbury Grands refrigerated buttermilk biscuits (8 count)
• 12 strawberries
• 1 vanilla pod
• 1 lemon, zest of
• 1 pinch salt
• 3 tablespoons sugar (according taste)
• 24 tablespoons honey (or maple syrup)
• fresh mint (to garnish)
• fresh strawberries (to garnish)

Directions:

1. Horizontally cut the biscuits so there are 3 layers from each of of the biscuit; carefully separate the layers (You will need 24 parts total).
2. Place one strawberry in between two dough layers.
3. Seal the outside edge of the biscuit to make the ravioli shape and make sure it is sealed tight.
4. Hollow out the vanilla pod (reserve "insides") and bring the empty pod in a pot of water to a boil.
5. Add the sugar, some salt and the zest into the water.
6. Let the ravioli simmer in this water for about 10-15 minutes at medium heat.
7. Drain the ravioli.
8. Heat a skillet and add 4–6 tablespoons of honey or maple syrup together with the reserved insides of the vanilla pod.
9. Add the ravioli and fry until yellow-golden or you can simply "glaze" the ravioli in the heated syrup mix.
10. Arrange on a plate and garnish with fresh strawberries and mint.