Jack's Three Berry Ravioli With Berry Compote

Recipe by Kiro Sushi
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

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.