Have you ever tried sweet ravioli? The recipe is a remix and still a favorite one of the Chef’s Handyman team. Ravioli are prepared within no time. Please have a seat and enjoy.
Sweet ravioli with lavender
To make the filling, mix the ricotta cheese, mascarpone, 1 tbsp. of vanilla sugar and 1 ts. of lavender. Season the mixture to taste with lemon and orange rind, salt, Jamaica pepper (allspice). The stuffing should thicken, if not, add more mascarpone.
Take out the pasta dough from the fridge, 10 minutes before you intend to use it. Then unfold it. Lay on of the pasta sheets on a flat surface and apply a whisked egg or water on top. Place small portions of mixture on the sheet, spoon by spoon. There should be a space of 3 cm (1.2 inches) between each stuffing.
Place the second pasta sheet carefully over first one. Press on border around the filling. Do not press the stuffing. To give the shape of the ravioli, cut along the middle of the spaces into squares or rounds with the pastry-cutting wheel. Make sure the border of ravioli has the same size around the stuffing. When finished, dust them with flour, so that they do not stick together.
Boil the ravioli in hot salt water for 3-4 minutes. Drain and place them in preheated plates. Sprinkle the ravioli with powdered sugar and honey or agave syrup. Garnish with lavender orange and lemon rind.
Bon Appetite, your Chef’s Handyman team. Enjoy the sweet ravioli.
Shopping list for 4 serves
- 2 x 2 pasta dough (6.3 x 22 inches)
- 1-1.5 cups of ricotta cheese
- 4 tbs. mascarpone
- 1 tbsp. dried or fresh lavender
- 1-2 tbsp. vanilla sugar
- 4-5 tbsp. powdered sugar
- 2 tsp. Jamaica pepper (allspice) powder
- 1 tbsp. salt
- 2 tbsp. lemon rind and orange rind, organic
- Agave syrup or honey
- 1 x egg
- 1 cup semolina powder