Mint Infused Ravioli Sealed with a Chocolate Candy Over a Strawberry Puree
To make the pasta, put flour on a cutting board, making a well in the center of the flour. Put the eggs, water, salt, basil, and oil in the well. Slowly incorporate flour to well until you have a sticky ball of dough. Add more flour if necessary. Start your kneading process by using the balls of your hands-working the dough until all ingredients are mixed well and dough is dry to the touch.
Divide the pasta in 4 pieces, flatten each piece about 3 by 2 inches, or a thumb nail thickness. Set the pasta machine on the highest setting and put the dough through the machine 3 times a setting until you get to the second to lowest setting at which you will have 4 sheets of pasta. Trim the pasta sheets to make each sheet square. Cut the pasta sheets into smaller squares about 3 inches long. Place a kiss in the middle of the square laying another square on top. Dip a fork into water and press the ravioli together on all 4 sides (the water acts as the glue). Put the ravioli in boiling water for 3 minutes.
To make the sauce, add the strawberries, sugar and remaining 3 tablespoons water and blend until smooth. Put a spoonful of the puree on the plate and place the ravioli on top of the sauce. Add some fresh mint, extra chocolate candy kisses, and sliced strawberries for garnish.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2003, Ralph Pallarino, All Rights Reserved
Recipe courtesy of Emeril Lagasse