Recipe: Sweet Pecan Ravioli

Sweet Pecan Ravioli
rec.food.recipes/Tonkcats/2000
Yield: 3 dozen

Dough:
2 (3 oz) packages cream cheese, softened
2/3 cup butter, softened
2 cups flour

Filling:
3/4 cup brown sugar
2 Tbsp flour
2 1/2 Tbsp butter, melted
1 large egg
1 cup chopped pecans
1 tsp vanilla extract

sifted powdered sugar (for topping)

Beat cream cheese and 2/3 cup butter until creamy. Gradually add 2 cups flour, mixing until blended. Shape into a ball and chill at least 1 hour.

Combine filling ingredients.

Turn pastry out onto a lightly floured surface and roll to 1/8 inch. cut with a 3 inch round cutter. Place 1 tsp brown sugar mixture on half of each circle. Moisten edges of pastry with water and fold over filling; press edges with a fork to seal. Prick tops with fork and place on a lightly greased baking sheet.

Bake at 350 for 20 to 25 minutes or until golden. Cool on wire racks and sprinkle with powdered sugar.