Preserved fruit-filled crispy ravioli with chocolate dipping sauce

This fruit-filled dessert is deep fried to perfection--and delicious served with a decadent chocolate dipping sauce.

This fruit-filled dessert is deep fried to perfection–and delicious served with a decadent chocolate dipping sauce.

Preserved fruit-filled crispy ravioli with chocolate dipping sauce

Ingredients:

Dough:

  • 1 lb flour all purpose
  • 2 oz butter
  • 3 eggs
  • 3 oz sugar
  • 2 oz grappa
  • 1 tsp vanilla
  • Pinch of salt
  • ½ tsp baking powder
  • Vegetable oil for frying

Filling:

  • 1 cup blueberry jam
  • 1 cup fresh blueberries
  • 1 cup raspberry
  • A few drops of lemon juice

Method for dough:

  1. Mix all the ingredients together and form a dough ball, shiny and smooth. Wrap with cling film and rest at room temperature for at least 1 hr.
  2. Using a pasta roller stretch the dough a little at the time and start making ravioli.
  3. Place some mounds of filling across the center of the dough spacing them about two inches. Fold the dough to cover the filling and press out all the air then cut with a pastry wheel and set aside covered until all done.
  4. Preheat the oil in a pan to about 360f and gently place the ravioli into the pan, one at a time. Cook until golden, making sure to flip them over and cook each side evenly.
  5. Serve with chocolate sauce and whipping cream.

Method for filling:

  1. Put the ingredients in a sauté pan and bring to a boil, remove from the stove and cool completely before use.

Courtesy Massimo Capra,

www.massimocapra.com

@chefmassimo

Join the conversation

What do you think?

4 comments

Please read our commenting policies

Wendy

Can u fry them in canola oil?

March 11, 2013 at 9:58 am
    Suzanne Gardner

    Hi Wendy,

    Yes canola oil would work, as well! Enjoy! 🙂

    Suzanne

    March 11, 2013 at 11:55 am
Deb

Can you bake them?

March 18, 2013 at 11:01 am
    Suzanne Ellis

    Hi Deb,

    You could try baking them in a 350F or 375F oven — keeping an eye on them to ensure they don’t overcook. But you won’t get the same crunch as you would from frying.

    Suzanne

    March 18, 2013 at 3:19 pm

Hide the conversation