Sunday, May 23, 2010

Blueberry Ravioli

When one hears the word ravioli one usually thinks of the kind that is stuffed with creamy Ricotta and topped with Tomato sauce. We had this client once who loved blueberries and wanted us to come up with a creative way to serve them as a dessert. Well, when our culinary team whipped up and served a batch of blueberry ravioli the client was sold. They really are uniquely delicious. Let me inspire you to whip up a batch for your family and friends at your next gathering.


1 egg, beaten
3 cups flour

Blueberry Filling

6 cups fresh blueberries
2 tablespoons sugar

Mix fruit and sugar. Fill ravioli immediately before juice is drawn out of fruit.

Mix one egg, 3 cups of flour an enough water to make a dough. Do not overwork dough or you will get tough ravioli.

Roll dough to 1/16 of an inch (as thin as you can get the dough without ripping it). Cut into 3-4 inch circles. In the center of the circle, place a heaping teaspoon of blueberry filling. Moisten the edge of half the circle. Fold the dough in half over the moisten edge and pinch to seal (you can also crimp edges with a fork).

Bring a large pot of water to a boil. Drop about 5 ravioli into the boiling water (careful not to have edges tough or the ravioli will become glued together. Cover and boil for 5 minutes or until they float. Remove ravioli with a slotted spoon an put in a large bowl. Pat with butter and sprinkle with sugar

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