Stuffed Ravioli with Mascarpone and Strawberries
Sweet homemade ravioli filled with a mascarpone and strawberry jam cream, which can be either fried or boiled.
Ingredients
| 110 гр | Flour (type 500) |
| 1 брой | Egg |
| 150 гр | Mascarpone |
| 50 гр | Strawberry jam |
Instructions
- Kneading the dough. From the flour make a well and crack the egg into it. Start kneading from the inside out. Make a firm and elastic dough that must not be sticky. Knead it for about 15 minutes. Then wrap it in cling film for fresh storage, or if you don't have any – a plastic bag will do. Put the dough in the fridge for 35 minutes.
- Making the filling. While waiting for the pasta to firm up in the fridge, it's time to make the mascarpone and strawberry cream. Put both products in a bowl and stir vigorously until a homogeneous mixture forms.
- Rolling out the dough. After the 35 minutes have passed, take the dough out of the fridge and let it rest for 5 minutes. Then knead it again and divide it into 4 equal parts. Roll out each part with a rolling pin, just enough for the widest setting of the pasta machine to catch it. Pass it through several times on this level, then lower it one setting and roll again. Then return it to the widest setting, fold the pasta in three and place it lengthwise. This is done so it comes out with an even width. It's important to mention that when using a pasta machine the dough should periodically be dusted with a little flour so it doesn't stick, because most machines cannot be washed. Roll a thin sheet (the second-to-last setting).
- Forming the ravioli. On a floured ravioli mold spread one sheet of dough. Fill with the mascarpone and strawberry cream, brush the edges of the ravioli with water and place the top sheet. Then with the help of a rolling pin press the two layers together and separate the ravioli. If you don't have such a mold – shape them by hand. It will take a bit more time, but it's worth it. If you're making hand-formed ones, don't forget to press the edges with a fork.
- Frying / Boiling. If you decide to fry the pasta, don't make the ravioli too tight, because when frying they puff up and may burst. We recommend frying in a pan, not in a deep fryer, because if a ravioli bursts it will contaminate all the fat. Frying takes literally 10 seconds per side. When boiling – the ravioli are dropped into boiling, UNsalted water and kept there for 1 minute. Fried / Boiled.