Cocktail hour just got infinitely easier and more delicious with our Peach Toasted Ravioli Pops. We throw crispy ravioli on a cocktail stick with the ripest summer peaches, drizzle each one with a brown butter and thyme infused honey and serve it up with our favorite chilled rose.
Peach Toasted Ravioli Pops
There is nothing I love more in life than a spread of finger foods. Cocktail parties, game day, happy hour – these are all my own personal food nirvana and I get no greater satisfaction than taste testing every single item offered.
While winter offers up a lovely variety of buffalo chicken pinwheels, baked brie, and meatballs, in the summer I look towards seasonal produce and a little help from the grocery to whip up easy flavorful apps that don’t leave me behind the stove for long.
Aside from our Spicy Calabrian Chili Burrata, today’s Toasted Ravioli skewers are giving me the warm and fuzziies. We first saw the idea on Grazing KC’s insta and I was sold! We thread store-bought toasted ravioli on skewers or cocktail sticks with the freshest peaches and then drizzle the bite-sized cuties with a intoxicating brown butter and honey drizzle infused with thyme.
We finish it off with a sprinkling of my favorite Malden sea salt and dig in. Such a fun simple summer appetizer!
Ravioli. Every grocery store out there has a variety of toasted ravioli in the frozen section. Grab your favorite brand. Because we are pairing them with peaches and honey, I’d steer clear of beef or meat ravioli and go basic with a standard ricotta filled ravioli.
Peaches. Peaches are at their peak right now and my gosh, the combination of the crispy ravioli and creamy ricotta inside paired with peaches is addictive. The beauty of this app is you can switch out some of the ingredients based on what’s in season. Tomatoes would also be great. In the winter, threading some sauteed pear or sweet figs would be a good fit.
Butter. I never said this was a healthy appetizer. Quick? Yes. Easy? You bet. Healthy? We’re borderline However, a little butter won’t hurt. All you need is three tablespoons for the entire batch. Always unsalted.
Thyme. I love thyme in the summer. It has almost citrus flavor to it, so I find it buddies up to a bevy of seasonal summer ingredients. I also find it to be the prettiest of all the herbs.
Honey. Adding a little honey to the brown butter and thyme not only adds a little bit of sweetness but it helps to thicken up the glaze as it cools down.
Maldon sea salt. If you read about our Double Chocolate Brownies last week then your know I’m a big fan of finishing dishes off with a sprinkle of maldon sea salt. In these Toasted Ravioli Pops, the salt sticks to the honey brown butter for the perfect finishing touch.
Let’s make Peach Toasted Ravioli Pops
Toast the ravioli. Pop the ravioli in the oven and cook them according to the package directions. For an even quicker road to indulging, pop them in the air fryer.
Prep the peaches. Usually one large peach is enough for about 12 skewers, but you may need two. Slice the peach into ¼-inch pieces and then cut each slice in half. Sprinkle the peaches with salt and pepper. This will help to release their juice and make them even sweeter.
Make the butter. Add the butter to a small skillet. Set the burner over a medium-high heat. When the butter starts to turn brown on the edges swirl the pan. After it turns a deep brown color and smells really nutty, take the pan off the heat. Gently place the thyme leaves in the butter and drizzle in the honey. Stir to combine.
WARNING! The butter will spit and spatter when you add the honey and thyme. Stand back and be careful. It will calm down after a few seconds.
Assemble. Skewer the ravioli on to your stick, then follow up with two pieces of peach. Drizzle the peaches with the brown butter syrup. Drizzle any remaining syrup over the ravioli. Sprinkle with salt. Garnish with extra thyme leaves.
How can I make these ahead?
You can make these about an hour before serving. Toast the ravioli. Thread the ravioli and peach on the skewers. Make the butter. Just before serving, drizzle with the brown butter and sprinkle with salt.
Substitutions and Tips and Tricks for Recipe Success
- As mentioned, use whatever seasonal produce you can find. For summer, tomatoes would be great. Figs, pears, apples, plums are also good substitutes.
- If your peaches aren’t super sweet and ripe, be sure to season them with salt and pepper ahead of time. This will help to draw out the juices and facilitate a sweeter, softer peach.
- Basil would be a good option instead of thyme.
- If you really don’t want to cook anything, you could drizzle a little bit of pesto on top.
Don’t miss some of our other favorite easy apps!
- You can’t go wrong with classic bruschetta and our version is the best!
- Crostini is one of my favorite ways to start a dinner party. We have a bunch on the site, but this Shishiito Pepper and Ricotta and this Pear Crostini with Whipped Goat Cheese are two of my favorites.
- When it comes to dips, I can never get enough of this Brown Butter French Onion Dip or this Basil Dipping Sauce with Roasted Shrimp.
- 1 bag toasted ravioli or 12 ravioli
- 2 large ripe peaches
- 3 tbsp unsalted butter
- 5 sprigs thyme, leaves removed, plus more for garnish
- 2 tbsp honey
- maldon sea salt for garnish
- sheet pan
- Lollipop sticks or skewers
- Preheat oven according to ravioli cooking instructions. Line the ravioli up on a baking sheet. Place in the oven and cook them according to the package directions. For an even quicker road to indulging, pop them in the air fryer for 4-5 minutes.
- Cut the cheeks off each peach. Slice each cheek of the peach into ¼-inch pieces and then cut each slice in half vertically. Sprinkle the peaches with salt and pepper. This will help to release their juice and make them even sweeter. Se aside whiile you make the butter.
- Add the butter to a small skillet. Set the burner over a medium-high heat. When the butter starts to turn brown on the edges swirl the pan. After it turns a deep brown color and smells really nutty, take the pan off the heat. Gently place the thyme leaves in the butter and drizzle in the honey. Stir to combine.The butter will spit and spatter when you add the honey and thyme. Stand back and be careful. It will calm down after a few seconds.
- Skewer aravioli on to your stick, then follow up with two pieces of peach. Drizzle the peaches with the brown butter syrup. Drizzle any remaining syrup over the ravioli. Sprinkle with maldon salt. Garnish with extra thyme leaves.