This is a variation on Delia Smith’s mincemeat ravioli. I love her flaky crust, the secret for which is freezing the butter and then grating it into the flour (which I’ve also added some ground cardamom to). But after the crust, Delia and I diverge. I simply cannot abide raisins, so for my ravioli filling I’ve swapped them out for stewed plums (you can use any kind you like) that have been sweetened with honey and spiced with a vanilla bean. There will be extra compote once you are done constructing the ravioli. I suggest putting a dab of it on the plate with two or three of the ravioli so should there be any flaky crumbs left over, there will be something sweet and sour on the plate for them to stick to for that perfect last spoonful. - cheese1227

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