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Jack's Three Berry Ravioli With Berry Compote

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“We recently got a new pasta maker and our young DS asked if we could make dessert with it. After a few ideas got thrown around we came up with this recipe. It takes a bit of prep work (making your own pasta) but the result is fantastic. - One for those berry lovers.”
READY IN:
55mins
SERVES:
4-6
YIELD:
3-4 pieces each
UNITS:
US

Ingredients Nutrition

Directions

  1. RAVIOLI:
  2. Pasta:
  3. 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.
  4. Filling:
  5. Combine ricotta and mascarpone mixing through the walnuts. Fold through the berries and nutmeg.
  6. 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.
  7. Cook each piece in boiling water for approx 3-5 minutes (use a a big pot and do 4-7 at one time).
  8. SAUCE:
  9. (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.
  10. Presentation:
  11. 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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