12 oz Natural Delights Medjool dates, quartered and pitted
12 Tbsp butter
1 ⅔ cup all-purpose flour
1 pinch salt
1 egg, beaten
Powdered sugar for dusting
FOR THE COMPOTE
In a heavy bottomed saucepan over medium heat, combine the wine, sugar and honey until the sugar has dissolved. Add the cinnamon sticks and Medjool dates.
Turn the heat to low and cook gently for 30 minutes stirring occasionally. Let cool and remove the cinnamon sticks.
Strain the liquid if any and put the medjool dates into a food processor. Process to desired consistency – fine or course according to preference. Place into sealed jars.
FOR THE RAVIOLI
Wrap butter in aluminum foil and place in freezer for 30 minutes. Combine flour and salt. Remove butter and coarsely grate over flour. Using a knife, gradually combine flour and butter. Add 2-3 tablespoons ice water and continue to combine. Finally bring pastry together with your hands. It should leave the bowl clean. Wrap in plastic and chill for 30 minutes.
Heat oven to 400°F. Cut pastry into 2 pieces – one slightly larger than the other. Roll out the smaller piece to about 10x12-inches, brush with the beaten egg. Starting 1 inch from a corner, place 1-teaspoon of compote every 2 inches (You should have 30). Roll larger piece of pastry to 11x13-inches and carefully place over first sheet and compote. Gently press the pastry to seal the pockets of compote. Cut into 2-inch squares with a pastry cutter and seal edges with a fork or use a ravioli mould. Make a small cut in the top of each ravioli.
Bake for 15 minutes or until ravioli are golden brown. Cool on a rack and dust with powdered sugar. Serve warm.