Toasted Peanut Butter & Jelly Ravioli with Cinnamon Ice Cream
Love ravioli? Love PB&J? This should be your dream dessert!





Category Main Page
Articles & Reviews


Main Nibbles

Main Page
Articles & Reviews of Fine Foods From A to Z


Product Reviews

Main Page

Foods, Beverages, Books,
News & More




June 2008

Product Reviews / Main Nibbles / Desserts

Gourmet Peanut Butter Recipes

Toasted Peanut Butter & Jelly Ravioli with Cinnamon Ice Cream


The second prize in The Peanut Buttery Dessert Contest was won by Marissa Goldberg of Plainview, New York. Marissa was a student at the Institute for Culinary Education and an intern at THE NIBBLE at the time she developed the recipe and won the competition (now, she’s an alumna and a culinary professional).


Toasted Peanut Butter & Jelly Ravioli With Cinnamon Ice Cream

Marissa conceived of a sweet peanut butter dough ravioli filled with crunchy peanut butter and jelly. Since variety is the spice of life, some ravioli are filled with strawberry jelly and some with grape—although you can use your favorite jelly flavors. The recipe has a prep time of 1 hour and produces 20 ravioli (serves 5 as shown in the photo, with four ravioli surrounding a scoop of ice cream, or serves 4 with the extra four ravioli pieces serving as “lids”).


Peanut Butter Ravioli

  • 3 large eggs
  • 1/3 cup smooth peanut butter (Marissa used Peanut Butter & Co.’s
    Smooth Operator peanut butter)
  • 2 tablespoons water
  • 2 cups all-purpose flour (plus extra for dusting)
  • 20 half-teaspoons crunchy peanut butter (Marissa used Peanut Butter & Co.’s
    Crunch Time peanut butter)
  • 10 half-teaspoons strawberry jelly
  • 10 half-teaspoons grape jelly
  • ¼ cup water
  • 1 cup sugar
  • 2 teaspoons ground cinnamon

Cinnamon Ice Cream

  • 3 large eggs
  • 24 cinnamon sticks
  • 7 fluid ounces heavy cream
  • 1-1/4 cup granulated sugar
  • 10 large egg yolks
  • 1 teaspoon ground cinnamon


Peanut Butter Ravioli Recipe

  1. In a medium-sized bowl, whisk together eggs, smooth peanut butter and water until well-combined. Add the flour all at once and combine to form the dough.
  2. Turn dough onto a clean surface or piece of parchment paper. Form into a ball and knead for 2-3 minutes (or until the dough becomes a uniform, peanut butter color). Use flour to dust your work surface if dough begins to adhere.
  3. Wrap the dough in plastic wrap to prevent drying. Place in the refrigerator and allow it to rest a minimum of 30 minutes or ideally overnight .
  4. Preheat the oven to 400°F. Line a sheet tray with aluminum foil. Divide the dough into two equal pieces and rewrap one in plastic wrap. Using a rolling pin, roll one piece of dough to 1/16-inch thick, to an approximate size of 12-inches x 18-inches. Use flour to prevent sticking as necessary. Cover the rolled dough with plastic wrap. Repeat rolling with second piece of dough.
  5. Using a pizza cutter, cut each piece of dough in half.  Cut each piece of dough in half again, creating eight strips of dough.

  6. Cover four strips of dough with plastic wrap and set aside.

  7. Place a ½ teaspoon of crunchy peanut butter every 1 ½-inches on 4 of the strips. (Approximately 5 portions per strip.)
  8. On 2 of the strips, place a ½ teaspoon of strawberry jelly on top of the peanut butter.
  9. On the other 2 strips, use a ½ teaspoon of grape jelly on top of the peanut butter.  (Make sure to keep the strawberry and grape jelly ravioli separate to know what’s inside.)
  10. Moisten the edges between each square of peanut butter and jelly by dipping your index finger in water and sliding over every side of the square.
  11. Use the other four strips to cover over each of the four peanut butter and jelly strips.  Adhere both the bottom and top strips together by pressing between and around each square to form a tight seal and remove any air trapped inside the ravioli.
  12. With a serrated dough cutter or pie cutter, trim both the width and length of each dough strip.  Proceed to cut between each square, creating approximately twenty ravioli, 2-inches by 2-inches.
  13. Combine the sugar and cinnamon in a small bowl.
  14. Individually moisten both the top and bottom of each ravioli and coat with the cinnamon and sugar mixture. Repeat for every ravioli and place on the prepared sheet pan.
  15. Toast the ravioli in the oven for 4 minutes on one side. Flip the ravioli and toast for another 2-3 minutes, or until both sides are crisp.
  16. Serve four ravioli (two strawberry jelly and two grape jelly) with a scoop of cinnamon ice cream. Make the scoop of ice cream the right size so you can build a ravioli “house” around it, one ravioli on each side.

Cinnamon Ice Cream Recipe

  1. Bring the milk to a boil in a large saucepan. Remove the saucepan from the heat.  Add the cinnamon sticks and allow them to steep in the hot milk for 10 minutes.

  2. Strain the milk and discard the cinnamon sticks. Add the strained milk, heavy cream and sugar to a clean, large saucepan. Whisk the milk, heavy cream and sugar together, and bring to a boil. 

  3. Meanwhile, whisk the egg yolks together in a medium bowl. Temper the egg yolks by whisking one-third of the boiling liquid into the yolks. 

  4. Bring the remaining two-thirds of the liquid back to a boil. 

  5. Meanwhile, fill a large stainless steel bowl with ice and cold water.  Set a clean, medium stainless steel bowl over the ice and water.   

  6. Add the egg yolk mixture into the saucepan and whisk constantly. Continue to cook for approximately 30 seconds or until thickened.

  7. Cool immediately by straining the ice cream base through a fine-mesh strainer into the prepared bowl set over ice and cold water.

  8. Once cooled to room temperature, whisk the ground cinnamon into the ice cream base. Transfer the ice cream base into an airtight container and place in the refrigerator to age for at least 24 hours. Freeze the ice cream base according to your ice cream machine’s directions. 

Next Recipe: Peanut Butter Milk Confit Cake, Molasses, Malted Peanut Ice Cream, Maple Candied Bacon & Beer dessert