Darkstream
Senior Cook
- Joined
- Sep 7, 2004
- Messages
- 287
This is a traditional dessert ravioli from Apullia.
I have not tried it very much, and I will not be using it again. But for those of you who
can eat it, my memories are that it is not at all bad. Basically a form of southern
European confection using a light, thin, relatively low fat type pastry ( in this case like
a rather thick phylo).
Make a vanilla custard with egg yolks, sugar, etc. (I am not going to tell you how to
do this ).
Have ready the VERY BEST black cherry conserve (THE ONES WITH THE BITS
OF REAL FRUIT IN THEM), or any other fruit conserve of your choice. If the
conserve is good, and the fruit is whole, then you will have to tip some of it out and
cut up the fruit so it will stuff in the ravioli.
Ravioli paste.:
Per quantitiy (1/4 pond of paste to 1/4 pound of stuffing)
4 oz flour
3/4 tablespoons of vanilla sugar
pinch of salt (very important with sweet dishes)
3/4 tbablespoons tasteless olive oil (but you could use butter if you are up to it)
Use a sweet white wine OR marsala or a mixture (probably best) to make the pasta.
Process as normal.
STUFF the RAVIOLI (as per previous instructions in this forum).
If you think you can live forever and have no problems with cholesterol, faty acids,
hardening of the arteries, etc., then you can coat them with beaten egg.
And then bake them at 375 F (gas mark 4) for 15-20mins.
BUT IF YOU FEEL LUCKY TODAY, you can deep fry them .
Bon appetito.
I have not tried it very much, and I will not be using it again. But for those of you who
can eat it, my memories are that it is not at all bad. Basically a form of southern
European confection using a light, thin, relatively low fat type pastry ( in this case like
a rather thick phylo).
Make a vanilla custard with egg yolks, sugar, etc. (I am not going to tell you how to
do this ).
Have ready the VERY BEST black cherry conserve (THE ONES WITH THE BITS
OF REAL FRUIT IN THEM), or any other fruit conserve of your choice. If the
conserve is good, and the fruit is whole, then you will have to tip some of it out and
cut up the fruit so it will stuff in the ravioli.
Ravioli paste.:
Per quantitiy (1/4 pond of paste to 1/4 pound of stuffing)
4 oz flour
3/4 tablespoons of vanilla sugar
pinch of salt (very important with sweet dishes)
3/4 tbablespoons tasteless olive oil (but you could use butter if you are up to it)
Use a sweet white wine OR marsala or a mixture (probably best) to make the pasta.
Process as normal.
STUFF the RAVIOLI (as per previous instructions in this forum).
If you think you can live forever and have no problems with cholesterol, faty acids,
hardening of the arteries, etc., then you can coat them with beaten egg.
And then bake them at 375 F (gas mark 4) for 15-20mins.
BUT IF YOU FEEL LUCKY TODAY, you can deep fry them .
Bon appetito.
