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Blueberry Stuffed Ravioli

The word ravioli usually means pasta stuffed with creamy ricotta and topped with tomato sauce. We had this client once who loved blueberries and wanted us to come up with a creative way to serve them as a dessert. 

Well, when our culinary team whipped up and served a batch of blueberry ravioli the client was sold. These are really uniquely delicious and a great spin on a classic recipe.


  • For Raviloi:
  • 1 egg, beaten
  • 3 cups flour
  • Water
  • For Filling:
  • 6 cups fresh blueberries
  • 2 tablespoons sugar

For Ravioli:

Mix one egg, 3 cups of flour and enough water to make a dough. Do not overwork dough or you will get tough ravioli. Roll dough to 1/16 of an inch (as thin as you can get the dough without ripping it). Cut into 3-4 inch circles using a cookie cutter.

In the center of the circle, place a heaping teaspoon of blueberry filling. Moisten the edge of half the circle. Fold the dough in half over the moisten edge and pinch to seal (you can also crimp edges with a fork).

Bring a large pot of water to a boil. Drop about 5 ravioli into the boiling water (careful not to have edges tough or the ravioli will become glued together. Cover and boil for 5 minutes or until they float. Remove ravioli with a slotted spoon an put in a large bowl. Pat with butter and sprinkle with sugar.

For Filling:

Mix fruit and sugar. Fill ravioli immediately before juice is drawn out of fruit.

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