Guest Post: How to Make Strawberry Cheesecake Ravioli by 3 Stinky Beans

Hi! I’m writing from the beach with sunburned Baby B as my blogging helper. Today I’m welcoming Ali from 3 Stinky Beans. Ali is sharing her recipe for Strawberry Cheesecake Ravioli, which sounds to-die-for. Enjoy!

“Over a month ago when Jennifer put out a call for guest bloggers I jumped at the chance! So, here I am, guest blogger, excited and oh so happy to be here! Some of you may know who I am and I’m excited you found me here. For those of you that don’t know me, I’m Ali, I’m a party planning mama and in love with my kiddos — my 3 stinky beans — hence the name of my little business, 3stinkybeans.”

.“OK, enough about me, onto the important stuff, my guest blog post! My oldest is my sweet Isabella, she loves to cook, to the point of madness at times (you know, those crazy moments when you are desperate for your husband to get home, you’re tired because your 2- and 3-year-old kids have driven you crazy all day and now your 8-year-old wants to cook dinner and one of your quick meals is what you had planned… that kinds of crazy!). With the blog post in mind I opened my fridge, took a look around and came up with a crazy idea for dessert: Cheesecake Ravioli. So fantastically easy and delectably delicious I had to share!”

Strawberry Cheesecake Ravioli Ingredients

Ingredients

• 1/2 Cup Powder Sugar, plus more for dusting
• 2T Regular Sugar, plus 1 teaspoon more for dusting
• 8 Ounces Marscapone Cheese, softened
• 2 Tablespoons Strawberry Jam (your favorite jam, Nutella or Peanut Butter would work too!)
• 2 Cans Crescent Rolls
• Water
• Chocolate Syrup (optional)

Tools

• Bowl
• Measuring Cups and Spoons
• Spatula
• Mixer
• Ravioli Stamp (or a knife)
• Spatula
• Baking Sheet
• Wooden Skewer (or toothpick)

Strawberry Cheesecake Ravioli Instructions

1. Preheat your oven to 350 degrees.
2. Place softened marscapone and both sugars in the bowl of your mixer and whip into a fluff.
3. Add the Strawberry Preserves, whip until well incorporated.
4. Dust your counter top with the reserved powdered sugar.
5. Roll out 1 package Crescent Rolls, pinching together the seams, roll to about 1/8 inch thickness.
6. Using your ravioli stamps (a cookie cutter, a knife, a small glass would also work) cut out your shapes.
7. In 1/2 of your shapes place 1/2 teaspoon of your marscapone mixture into the center of your cut out.
8. Dip your finger into the water and trace it around the edge of each shape with the filling and place an empty shape on top, pressing together to seal the edges. The water will keep the pastry together and stop the filling from leaking out.
9. Place on a parchment lined baking sheet.
10. Using your toothpick or wooden skewer poke a hole in the center of each ravioli, this release any steam from the ravioli and stop them from cracking open.
11. Bake for 12-15 minutes, depending on your oven. You are looking for a nice crisp, but not crunchy texture.
12. Remove from oven, cool on cooling rack.
13. Because I like all things “over the top” I drizzled chocolate syrup over them and served after dinner.

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Many, many thanks to Jennifer for inviting me to guest blog! Looking forward to finding bumping into everyone again soon!
~Ali

Keep up with Ali at 3 Stinky Beans.