Fruity Ravioli

Name: Fruity Ravioli
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Soft fruits, mint leaves and lemon or orange zest, to garnish; 2 eggs; 350 g (12 oz) fine semolina; A knob of butter; 25–50 g (1–2 oz) caster sugar; 1 scraped vanilla pod or 1 teaspoon of strong vanilla essence; The finely grated zest of 1 lemon, lime or orange (optional); 750–900 (½–2 lb) soft fruits e.g. apricots, peaches, mangoes or Summer fruits (tinned fruits can be used); Cream, soured cream or Anglaise Sauce, to serve; 150 ml (5 fl oz) Basic Stock Syrup; Icing sugar, sifted, for rolling

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

It’s pudding time for pasta! These home-made ravioli, filled with fresh or tinned fruits, can also be topped with Crisp ‘Parmesan’ Lemon Crumbs, or trickled with a fruity syrup and served with custard, ice-cream or cream: a fun pudding with fun flavours.

Ingredients

150 ml (5 fl oz) Basic Stock Syrup
Cream, soured cream or Anglaise Sauce,

Europe
United Kingdom
Dessert
England
Vegetarian

Method

Work the egg into the semolina with the vanilla and zest. Once worked into a dough, cover and leave to rest for 15–20 minutes.

Meanwhile, to cook the filling, halve or chop any of the soft fruits that need it (berries can be left whole). Melt the butter, add the fruits and 25 g (