Who says ravioli can only be served as a savory dish? With homemade dough, fresh blueberries and soft mascarpone cheese, this dessert has all the components that will want you coming back for more. Did I mention it was also deep fried? It tastes like a freshly made fried blueberry pie, only a lot more sophisticated!
1 ¾ cups all purpose flour
2 tablespoons water
Pinch of salt
2 cups blueberries
Juice of ½ lemon
¼ cup water
¼ cup sugar
8 oz mascarpone cheese
1 tablespoon vanilla essence
Vegetable or canola oil
Prepare the blueberry compote by placing blueberries, lemon juice, water & sugar over medium heat in a heavy bottom pan. Allow it to come to a boil. Then reduce heat & simmer for 15 minutes or until the water is absorbed. Let cool completely before use.
Meanwhile, make the pasta dough by kneading the flour, salt and eggs in a kitchen stand mixer with paddle attachment. Knead for 8-10 minutes. If the dough becomes too dry, add 2 tablespoons of water. Divide the dough into two balls and roll them out into 8×4 inch rectangles. Run each rectangle through a pasta roller until it reaches a fairly thin consistency. (I get to a level 5 for ravioli pasta dough.)
Gently mix the mascarpone & vanilla. Add the cooled blueberry mixture to the mascarpone. Using a melon scooper, place 2 scoops of this filling on the pasta sheet for each ravioli. Lightly brush the pasta surrounding the filling with water so the dough sticks together. Fold over the second pasta sheet. Use a ravioli cutter to cut & seal the raviolis.
In a large fry pan, heat enough oil for deep frying till very hot. Fry the ravioli for 1 minute on each side until golden brown. Transfer to a plate with paper towels so that the excess oil is drained. Serve immediately.