Berry Bliss Ravioli with Velvety Compote
Indulge in a delightful twist on traditional dessert with these homemade berry-filled ravioli. This recipe combines the luscious flavors of fresh strawberries, blueberries, and raspberries nestled in hand-rolled pasta, creating a mouthwatering experience for berry enthusiasts. The creamy ricotta and mascarpone filling, enhanced with crunchy nuts and a hint of nutmeg, perfectly complement the bright berry compote drizzled over the top. Best served with a scoop of vanilla ice cream or a dollop of whipped cream, this dessert is sure to impress family and friends at any gathering. Despite the initial effort of crafting your own pasta, the results will leave you and your loved ones craving more.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
strong white flour
150 g (for pasta dough)
sugar
50 g (for pasta dough)
egg
1 (for pasta dough and an additional beaten for brushing)
berries (sieved, just the liquid)
1/4 cup (to be combined in pasta dough)
ricotta cheese
125 g (for filling)
mascarpone cheese
125 g (for filling)
walnuts (chopped)
1/4 cup (for filling; alternatively use almonds)
strawberries (small diced)
1/4 cup (for filling)
blueberries (halve large ones)
1/4 cup (for filling)
frozen raspberries (thawed)
1/4 cup (for filling)
nutmeg
1 pinch (for filling)
caster sugar
1/4 cup (for syrup)
water
1/4 cup (for syrup)
lemon juice
1 teaspoon (for syrup)
strawberries
1/2 cup (for compote)
blueberries
1/2 cup (for compote)
raspberries
1/2 cup (for compote)
butter
2 tablespoons (for compote)
flour
1/2 cup (for dusting)
icing sugar
1/4 cup (for dusting before serving)
Instructions
1
Prepare the pasta dough by combining the strong white flour, sugar, egg, and berry liquid in a mixing bowl. Knead until you have a smooth and elastic dough. Wrap it in plastic wrap and let it rest for at least 30 minutes.
2
Roll out the rested pasta dough using a pasta maker, gradually reducing the thickness until you achieve thin sheets. Dust with flour to prevent sticking, and let the sheets air dry slightly while you prepare the filling.
3
In a separate bowl, combine ricotta cheese, mascarpone cheese, and chopped walnuts until well mixed. Gently fold in the diced strawberries, halved blueberries, thawed raspberries, and a pinch of nutmeg. Set aside.
4
On one sheet of pasta, place small spoonfuls of the filling, leaving at least 4 cm between each. Brush the beaten egg around the filling to help seal the ravioli. Carefully place a second sheet of pasta on top, pressing down gently to eliminate air pockets and seal the edges. Use a pastry cutter to cut out individual ravioli shapes.
5
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-5 minutes or until they float and are tender but firm. Remove with a slotted spoon and set aside.
6
For the berry compote, combine water, caster sugar, and lemon juice in a saucepan. Heat over medium until the sugar dissolves, then add the remaining mixed berries. Cook gently for 2-3 minutes while gently shaking the pan to coat the berries in the syrup. Stir in the butter until melted and the mixture thickens slightly.
7
To serve, elegantly arrange the desired number of ravioli on a plate and spoon the warm berry compote over the top. Finish with a dusting of icing sugar and a side of vanilla ice cream or whipped cream for added decadence.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Berry Bliss Ravioli with Velvety Compote?
It is a dessert version of ravioli featuring a homemade berry-infused pasta filled with a blend of ricotta, mascarpone, nuts, and fresh berries, topped with a warm berry compote.
How do you make the pasta dough for this dessert?
The dough is made by combining strong white flour, sugar, an egg, and sieved berry liquid, then kneading until smooth and elastic.
How long should the pasta dough rest?
The pasta dough should be wrapped in plastic and allowed to rest for at least 30 minutes before rolling.
What is the secret to the berry-colored pasta?
The recipe uses 1/4 cup of sieved berry liquid in the dough to provide color and a hint of fruit flavor.
What ingredients are in the ravioli filling?
The filling consists of ricotta cheese, mascarpone cheese, walnuts, diced strawberries, halved blueberries, thawed raspberries, and a pinch of nutmeg.
Can I substitute the walnuts in the filling?
Yes, the recipe suggests that almonds can be used as an alternative to walnuts.
How thin should the pasta sheets be?
You should gradually reduce the thickness using a pasta maker until you achieve thin sheets.
How do you prevent the pasta from sticking?
Dust the pasta sheets with flour during the rolling process to prevent them from sticking.
How do you assemble the ravioli?
Place small spoonfuls of filling 4 cm apart on one sheet, brush with egg wash, cover with a second sheet, press out air pockets, and cut with a pastry cutter.
What is the purpose of the egg wash in assembly?
The beaten egg is brushed around the filling to act as a glue to help seal the two sheets of pasta together.
How long do you cook the dessert ravioli?
Cook them in boiling salted water for 3 to 5 minutes.
How do you know when the ravioli are done?
The ravioli are ready when they float to the surface and are tender but firm.
What makes the berry compote 'velvety'?
Stirring in 2 tablespoons of butter at the end of the cooking process thickens the mixture and gives it a velvety texture.
What berries are used in the compote?
The compote uses a mix of strawberries, blueberries, and raspberries.
How is the syrup for the compote prepared?
It is made by heating water, caster sugar, and lemon juice over medium heat until the sugar dissolves.
What is the recommended serving suggestion?
Serve the ravioli warm with the berry compote, a dusting of icing sugar, and a side of vanilla ice cream or whipped cream.
Can I use frozen berries?
The recipe calls for frozen raspberries (thawed) in the filling, while other berries are ideally fresh.
What spice is used in the cheese filling?
A pinch of nutmeg is added to the cheese mixture for a subtle, aromatic flavor.
How many ingredients are in this recipe?
There are 20 total ingredients used across the dough, filling, and compote.
What type of flour is best for this recipe?
Strong white flour is recommended for the best pasta dough consistency.
Is there lemon juice in this recipe?
Yes, one teaspoon of lemon juice is used in the compote syrup to balance the sweetness.
How much sugar is in the pasta dough?
There is 50g of sugar in the dough to make it a sweet pasta.
Should I use a specific type of sugar for the syrup?
The recipe specifies using caster sugar for the compote syrup.
How do you remove the ravioli from the boiling water?
Use a slotted spoon to carefully remove the ravioli once they are cooked.
What should be the spacing between ravioli fillings?
Leave at least 4 cm between each spoonful of filling to ensure there is enough room to seal and cut them.
How do you prepare the strawberries for the filling?
The strawberries for the filling should be small diced.
What happens if there are air pockets in the ravioli?
Air pockets can cause the ravioli to burst during boiling, so you must press them out before sealing.
Is this recipe considered a summer dessert?
Yes, it is tagged as a summer dessert due to the heavy use of fresh berries.
What is the final touch before serving?
A dusting of icing sugar is applied to the plated ravioli for extra sweetness and presentation.
Is the ravioli filling cooked before assembly?
No, the cheese and fruit filling is mixed and placed raw into the pasta; it warms through while the pasta boils.