Introduction: Lemon and Ricotta Stuffed Blueberry Ravioli
At some point each day I find myself searching google images. For the most part I get what I am looking for but as I scroll down a bit I get things that totally don't fit the key word. I don't remember what I was searching for in this instance but I happened upon a blueberry pasta (linguini I think) recipe with some sort of fruity sauce poured over the top. It looked and sounded delicious.
I love ravioli so I thought stuffing it with a sweet lemon and ricotta filling would be great twist on the recipe I saw - and since I have a ravioli pan screaming to be used again I came up with these tasty little sweet ravioli puffs.
Step 1: Prepare Lemon
Juice and zest one lemon and set aside.
Step 2: Make Blueberry Puree
3/4 c. frozen blueberries
2 T. sugar
Juice of 1 lemon
pinch - lemon zest
1/4 c. water
In a medium sauce pan add all ingredients and bring to a simmer over medium heat. Keep cooking until blueberries are soft. Transfer mixture to an immersion blender measuring cup. If you don't have an immersion blender use a regular blender. Blend. You will get about 3/4 cup puree. Divide into two measurements of 1/4 cup and 1/2 cup. Set aside.
Step 3: Make Blueberry Pasta Dough
Blueberry Pasta Dough - adapted from the recipe at lovewithfood.com
1 c. all-purpose flour
1/2 c. blueberry puree
2 T. olive oil
In a medium mixing bowl add flour and make a well in the center. Add olive oil and puree and mix to combine. When mixture comes together you can turn it out onto a lightly floured work surface and knead until smooth. Wrap in a warm damp cloth and let sit about 15-20 minutes.
Step 4: Make Lemon Ricotta Filling
Lemon Ricotta Filling
1/4 c. ricotta cheese
1/4 c. sugar
zest of 1 lemon (what is remaining)
2 T. finely chopped almonds
2 T. all-purpose flour
In a small mixing bowl combine all ingredients. Mix until well incorporated. Set aside.
Step 5: Make Ravioli
If you have a ravioli pan it will make this process fast and easy. If not you can cut squares out of the dough and press them together crimping the edges to make sure you get a secure edge (as in pictures 10 & 11).
Cut pasta dough in half. Using a rolling pin roll out one half of the pasta dough as thin as you can without getting holes in it. If you have a pasta machine you could use that instead. Lay it gently on the ravioli pan and make indents with thumb in each ravioli cup.
Spoon small amounts of filling into cups of the ravioli pan. Cover with another thin sheet of pasta dough.
Press the seams down with your fingers until the seams show and the ravioli are cut. Turn pan over and tap gently to release the ravioli.
Bring a large pot of water to a rolling boil. Place 8-10 ravioli in the pot at a time and boil until the pasta floats. Approximately 5-7 minutes.
Remove ravioli with a slotted spoon draining off as much water as possible.
Serve with remaining blueberry puree and a touch of lemon zest.
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