Method

• 1.
  For filling, roughly chop apple and pear. Place in a pan with 2 tbs water and cook over medium heat for 4-6 minutes until the fruit is tender. Cool slightly, then pulse in a small processor with remaining filling ingredients until you have a coarse paste.
• 2.
  Lay a sheet of puff pastry on a work surface and slice into 4 long strips.
• 3.
  Place four 1/2 tsp filling along 2 of the strips at 2-3cm intervals, 2cm in from the edges. Brush around the filling with water and top each strip with another pastry strip. Gently press to seal the edges, pushing out any air. Use a ravioli cutter or sharp knife to cut out 4 ravioli from each strip, then trim the edges. Repeat with remaining pastry and filling. Place on a baking tray lined with baking paper and chill for 10 minutes to firm.
• 4.
  Half-fill a large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Carefully lower 4-5 ravioli into the oil. Cook for 1-2 minutes on one side until golden, then turn over and cook for a further minute. Drain on paper towel, keep warm and repeat with remaining ravioli. Dust with sugar and serve with ice cream.