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Blueberry Striped Ravioli

Julie Nolke

Who knew fruit and pasta worked so well together?



  • White Pasta:
  • 1 cup AP flour
  • 1 egg
  • 1-2 tablespoons water
  • 1 tablespoon oil
  • Blueberry Pasta:
  • 1 cup AP flour
  • 1 egg
  • 2 tablespoons blueberry reduction*
  • 1 tablespoon oil
  • Filling:
  • 1 cup Ricotta
  • 1 tablespoon blueberry reduction
  • 2 tablespoons Pine nuts, chopped
  • 1 tablespoon Mint, Chopped
  • Pinch of Sugar
  • 1/2 cup Heavy cream

Let's get Cooking...

  1. *To make blueberry reduction, place 1 cup frozen or fresh blueberries in a saucepan and heat over medium heat for 15 minutes, stirring occasionally. Blend in a food processor and then strain.
  2. To make fresh pasta, make a well in the flour and add in the wet ingredients. Combine with your hands and then knead to bring together dough. Continue to knead for 5 minutes. Wrap with plastic wrap and let rest in the fridge for 30 minutes before rolling. Repeat with blue dough.
  3. For the filling, combine all ingredients in a bowl and set aside.
  4. Using a pasta maker, roll out each color dough to level 7 thickness. Flouring the dough slightly as you go. Cut the blue dough into strips and place over top the white dough to make a striped pattern, pressing down. You may need to use water to help it stick. Continue to roll out the striped dough until level three thickness.
  5. Place pasta down on your surface and spoon a tablespoon amount of filling every couple inches along the bottom. Leave an inch of space from the bottom edge. Then, fold over the top and using a ravioli cutter, stamp out your raviolis and place on a lightly floured surface.
  6. In a large pot of salted boiling water, cook you ravioli until they float, 1-3 minutes. Serve with a sprig of mint and drizzle with heavy cream.