12 oz. Natural Delights Medjool Dates, pitted and quartered (about 2 cups)
1 1/2 cups butter
1 2/3 cups flour
1 pinch salt
2 to 3 tbsp. ice water
1 egg, beaten
To prepare compote, bring wine wine, sugar and honey to a simmer in a heavy bottomed saucepan over medium heat. Cook until the sugar has dissolved, then add cinnamon sticks and dates. Reduce heat to low and cook gently for 30 minutes, stirring occasionally. Let cool, then remove the cinnamon sticks.
Strain any remaining liquid (if any) and transfer dates to a food processor. Process to desired consistency, fine or course as desired.
To prepare ravioli, wrap butter in foil and place in freezer for 30 minutes. Stir together flour and salt in a large bowl. Remove butter from freezer and coarsely grate over flour. Using a pastry blender or 2 knives, mix until butter is the size of peas. Slowly add water and continue mixing to form a soft dough. Bring pastry together with your hands. It should leave the bowl clean. Wrap in plastic and chill for 30 minutes.
Preheat oven to 400°F. Cut pastry into 2 pieces, one slightly larger than the other. Roll out the smaller piece to about 10x12-inches on a lightly floured board; brush with beaten egg. Starting 1-inch from a corner, place 1 tsp. date mixture every 2 inches (You should have 30). Roll larger piece of pastry to 11x13-inches and carefully place over first sheet and dates. Gently press the pastry to seal the pockets. Cut into 2-inch squares with a pastry cutter and seal edges with a fork or use a ravioli mold. Make a small cut in the top of each ravioli.
Place on a parchment-lined baking sheet and bake for 15 minutes or until ravioli are golden brown. Cool to warm on a rack and dust with powdered sugar. Serve warm.