Recipe courtesy of Ralph Pallarino

Mint Infused Ravioli Sealed with a Chocolate Candy Over a Strawberry Puree

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  • Level: Intermediate
  • Total: 28 min
  • Prep: 25 min
  • Cook: 3 min
  • Yield: 6 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.

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