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Fruit Ravioli with a Red Coulis

Look out for dried mango and pineapple in health food shops and delicatessens. Alternatively use a mixture of chopped glace fruits in this recipe.

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Ingredients

For The Filling:

100g/4oz no-soak dried apricots, finely chopped
100g/4oz dried mango or pineapple, finely chopped
Finely grated zest of 1 orange
tsp ground cinnamon
30ml/2tbsp amaretto liqueur (optional)
⅔ quantity Pasta Dough, (omitting the salt, using 15ml/1tbsp fresh orange juice instead of the water and adding the finely grated zest of 1 orange to the eggs)
Lightly beaten egg
Dash of sunflower oil

For The Coulis:

350g/12oz fresh raspberries
50g/2oz icing sugar, sifted

To Decorate:

Finely chopped pistachio nuts
Fresh raspberries
Mint sprigs

Details

Serves: 8


Method

First make the filling; mix together the apri­cots, dried mango or pineapple, orange zest and cinnamon and set aside. Add the amaretto if desired.


To make the ravioli, cut the pasta dough in half and roll out one half to a 35 X 25cm/ 14 X 10 inch rectangle. Trim the edges of the dough and cover with clingfilm to prevent it from drying out.


Roll out the other piece of pasta dough to the same size. Place half teaspoonfuls of the filling mixture in lines 2cm/¾inch apart on one piece of dough. Lightly brush beaten egg between the filling mixture and carefully lay the second piece of dough over the top. Starting at one end, press the dough down around the filling, carefully pushing out any trapped air. Using a sharp knife, pastry wheel or round cutter, cut in lines between the filling to divide the ravioli into squares.


Cook the ravioli in a large saucepan of boiling water with a dash of sunflower oil for about 5 minutes, stirring occasionally, until tender. Drain and set aside to cool slightly.


Meanwhile, make the coulis; place the raspberries and icing sugar in a food pro­cessor or blender and puree until smooth. Sieve to remove the seeds.


Serve the ravioli on individual plates with the coulis and decorate with chopped pistachio nuts, fresh raspberries and mint sprigs.

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