Ingredients
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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
Preparation
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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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