The Dish: Strawberry Ravioli at Wilson Farm
The Dish Archive: The Dish: Strawberry Ravioli at Wilson Farm
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Sweet Strawberry Raviolis with Strawberry and Aged Balsamic Sauce
Pasta or Wonton Squares (2x2)
2 Eggs, beaten
1 - 8 oz. tub Mascarpone Cheese
1 cup Ricotta Cheese
Amaretti cookies, ground
2 cups Wilson Farm Strawberries, chopped
3 Tbs. Sugar (depending on the sweetness of the strawberries)
1 tsp. Salt
Pinch Black Pepper
-- In a bowl mix together mascarpone, ricotta, 1 egg, cookies, strawberries, sugar, salt and pepper. Lay out 12 pasta or wonton squares on a lightly floured work surface. Place 1 Tbs. of filling in the center of each. Lightly brush edges of pasta with remaining egg. Place another pasta sheet on top of each and press firmly to seal.
-- Cook raviolis in salted boiling water until tender. Do not overcook. Rinse under cold water.
-- Set aside.
Strawberry and Aged Balsamic Sauce
1 qt. Wilson Farm Strawberries, stems discarded |
2 Tbs. Heavy Cream
1 Tbs. Aged Balsamic Vinegar (12 year old is good)
2 Tbs. Honey (depending on the sweetness of the strawberries)
Toasted Almonds, chopped
Pinch Salt and Pepper
Using a blender or submersion blender, puree together the strawberries, cream, balsamic vinegar, honey, salt and pepper. Pour sauce over the cooked and cooled raviolis. Arrange on plates. Sprinkle with almonds to garnish.