Jack's Three Berry Ravioli With Berry Compote
photo by Kiro Sushi
- Ready In:
- 55mins
- Ingredients:
- 21
- Yields:
-
3-4 pieces each
- Serves:
- 4-6
ingredients
-
Ravioli
- 150 g strong white flour (or bakers flour)
- 50 g sugar
- 1 egg
- 1⁄4 cup berries (sieved, just the liquid)
-
Filling
- 125 g ricotta cheese
- 125 g mascarpone cheese
- 1⁄4 cup walnuts (chopped) or 1/4 cup & almonds (chopped)
- 1⁄4 cup strawberry (small diced)
- 1⁄4 cup blueberries (halve large ones)
- 1⁄4 cup frozen raspberries (thawed)
- 1 pinch nutmeg
-
Sauce
- 1⁄4 cup caster sugar
- 1⁄4 cup water
- 1 teaspoon lemon juice
- 1⁄2 cup strawberry
- 1⁄2 cup blueberries
- 1⁄2 cup raspberries
- 2 tablespoons butter
-
Extras
- 1 egg (beaten)
- 1⁄2 cup flour
- 1⁄4 cup icing sugar
directions
-
RAVIOLI:
-
Pasta:
- To make ravioli, combine ingredients until it forms dry, spring dough. Run through a pasta machine, and make into sheets. Allow to air dry. Use flour to keep the dough dry and not stick together.
-
Filling:
- Combine ricotta and mascarpone mixing through the walnuts. Fold through the berries and nutmeg.
- Place small spoonfuls of the filling on one sheet of pasta, spacing out at least 4cm apart. Brush beaten egg around the outside of filling. Place a another sheet of pasta on top of fillings. Press down pasta so it sticks where the beaten egg was placed. Cut out with a pastry/ravioli cutter.
- Cook each piece in boiling water for approx 3-5 minutes (use a a big pot and do 4-7 at one time).
-
SAUCE:
- (Can do before cooking ravioli) Heat water and sugar in saucepan to make syrup. Add lemon juice and berries to syrup and cook over medium heat 2-3 minutes, shaking the pan to cover berries in syrup. Add butter and continue to cook gently swirling berries and butter until butter is melted.
-
Presentation:
- Place require amount of ravioli on plate. Put berry Syrup and berries over pasta. Serve with ice cream or cream & dust with icing sugar.
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RECIPE SUBMITTED BY
Kiro Sushi
Australia