Elise over at Simply Recipes recently posted about membrillo, which reminded me of a dessert I used to order at Allioli. It was very fresh and simple, made up of layers of apple, manchego cheese, membrillo and candied walnut. This was my first taste of membrillo and I fell in love with it, and for that matter with manchego cheese. You can find membrillo pretty easily nowadays, but back then it was rare on the ground.
To make Apple Ravioli (I'm pretty sure the dessert had a different name, but I can't remember it) properly you'll need paper-thin slices of crisp tart apple, as well as very thin slices of machego, so a kitchen mandolin is necessary to get this just right. Also, the apple slices should be as uniform in size as possible, so you'll only be using the middle part of the apple. Plan on making some fruit salad with what you don't use.
I happened to have some candied maple walnuts on hand so that's what I used. This was a mistake, as they were not the right flavor and did not have the moist chewiness of the ones I make myself.
Place slices of apple on a plate. Top each apple slice with a thinly slived wedge of machego, a thin slice of membrillo and a single candied walnut. Place the remaining apple slices on each ravioli. Sprinkle with mint chiffonade. Eat with your hands.
Place 1/2 cup of walnuts and 1/4 cup of sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of parchment paper to cool.