food

Blueberry Striped Ravioli

Who knew fruit and pasta worked so well together?

food

Blueberry Striped Ravioli

Who knew fruit and pasta worked so well together?

Ingredients

Plain Ravioli Dough

  • 1 cup all purpose flour
  • 1 egg
  • 1-2 tablespoons water
  • 1 tablespoon oil

Blueberry Reduction

  • 1 cup frozen or fresh blueberries

Blueberry Ravioli Dough

  • 1 cup all purpose flour
  • 1 egg
  • 2 tablespoons blueberry reduction
  • 1 tablespoon oil
  • 1 tablespoon mint, chopped
  • 1/2 cup heavy cream

Filling

  • 1 cup ricotta
  • 1 tablespoon blueberry reduction
  • 2 tablespoons pine nuts, chopped
  • Pinch of salt
  • Pinch of sugar

Steps

Plain Ravioli Dough

  1. To make fresh pasta, make a well in the flour and add in the wet ingredients. Combine with your hands and then knead to bring together dough. Continue to knead for 5 minutes. Wrap with plastic wrap and let rest in the fridge for 30 minutes before rolling.
  2. Using a pasta maker, roll out each color dough to level 7 thickness. Flouring the dough slightly as you go. Cut the blue dough into strips and place over top the white dough to make a striped pattern, pressing down. You may need to use water to help it stick. Continue to roll out the striped dough until level three thickness.
  3. Place pasta down on your surface and spoon a tablespoon amount of filling every couple inches along the bottom. Leave an inch of space from the bottom edge. Then, fold over the top and using a ravioli cutter, stamp out your raviolis and place on a lightly floured surface.
  4. In a large pot of salted boiling water, cook you ravioli until they float, 1-3 minutes. Serve with a sprig of mint and drizzle with heavy cream.

Blueberry Reduction

  1. Place blueberries in a saucepan and heat over medium heat for 15 minutes, stirring occasionally.
  2. Blend in a food processor and then strain.

Blueberry Ravioli Dough

  1. Repeat with blue dough.

Filling

  1. Combine all ingredients in a bowl and set aside.