Recipe: SWEET RAVIOLI

SWEET RAVIOLI

You can find great pasta everywhere nowadays, but you might not have tried sweet pasta for dessert! It's made in just the same way as normal pasta, but for the filling we use brilliant fresh cherries and mascarpone then we pour over amazing runny kirsch custard! You have to try this!

Ingredients

  • 100 g plain flour
  • 80 g fine semolina
  • 2 tbsp caster sugar
  • 1 lemon
  • 2 eggs + 1 beaten for egg wash
  • 200 g fresh cherries, pitted
  • 100 g caster sugar
  • 1 tbsp icing sugar
  • 1 handful flaked almonds, toasted
  • 250 g mascarpone
  • 3 egg yolks
  • 1 vanilla pod
  • 250 ml double cream
  • 60 g caster sugar
  • 1 shot kirsch
  • 1 handful mint leaves, to serve
start the pasta dough

Step 1

START THE PASTA DOUGH

Mix together the flour, semolina and the caster sugar. Zest the lemon (saving the lemon for the filling) into the mixture and make a well in the centre, then crack in the eggs.

knead & rest the dough

Step 2

KNEAD & REST THE DOUGH

Combine the flour mixture into the eggs. Knead the dough until it forms a smooth dough then wrap it in clingfilm and store in the fridge for about an hour.

make the filling!

Step 3

MAKE THE FILLING!

Chuck the pitted and halved cherries into a saucepan with the sugar, then squeeze over the juice of the lemon. Cook the cherries over a low heat so the sugar forms a syrup then, then cool. Stir the icing sugar, flaked almonds and the cooled cherries into the mascarpone.

heat the cream

Step 4

HEAT THE CREAM

Halve the vanilla pod and scrape out the seeds. Chuck them into a saucepan and pour over the cream. Bring the cream to a boil and leave to infuse with the vanilla for 5 minutes.

make the custard

Step 5

MAKE THE CUSTARD

Crack the eggs into a bowl and whisk with the sugar and the shot of kirsch, then pour over the hot cream, whisking until very smooth. Return the mixture to the saucepan and stir continuously over a medium heat, until the custard thicken enough to coat the back of a spoon.

roll out the pasta

Step 6

ROLL OUT THE PASTA

Roll out the pasta into a long, thin rectangle and cut it in half. Position tablespoons of the filling onto one of the halves, about 10cm apart. Brush egg wash around all of the blobs of filling.

cut out the ravioli

Step 7

CUT OUT THE RAVIOLI

Lay the other pasta rectangle over the filling, pressing down around each blob. Use a cutter or a glass to cut circles roughly 10cm across.

cook the pasta

Step 8

COOK THE PASTA

Heat a pan of water to a rapid boil. Lower the ravioli into the water and simmer for 2-3 minutes before carefully draining.

serve!

Step 9

SERVE!

Arrange 3 raviolis in a pasta bowl, pour over the custard sauce and serve with a few extra flaked almonds! Serves 4

Comments

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You can find great pasta everywhere nowadays, but you might not have tried sweet pasta for dessert! It's made in just the same way as normal pasta, but for the filling we use brilliant fresh cherries and mascarpone then we pour over amazing runny kirsch custard! You have to try this!

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