Peach Toasted Ravioli Pops.

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 brown butter and thyme infused honey and serve it up with our favoirte chilled rose.

Course Appetizer

Cuisine American

Keyword toasted ravioili, ravioli pops, raviioli bites, toasted ravioli appetizier

Prep Time 10

Cook Time 15

Total Time 25

Servings ravioli

Calories 47kcal

Author Nicole

Cost $10

Equipment

sheet pan
Lollipop sticks or skewers

Ingredients

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

Instructions

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.

Notes

IDEA INSPIRED BY SOMETHING WE SAW ON GRAZING KC'S INSTA

Nutrition