Fruit Ravioli

On a hot summer's day, it's always great to have something cool, sweet, and refreshing. I have created just such a dish: fruit ravioli. It's similar to regular ravioli in that it is stuffed pasta, but it's actually a dessert because the stuffing is honey flavored cream cheese and various fruits. Served chilled, it's quite a treat.

Fruit Ravioli


(Recipe by:Chef Yasue Siewert)

Prep.: 20 minutes
Cook: 10 minutes

Makes 4 to 6 servings (24 raviolis)


¼ cup white wine
2 tbsp sugar
½ cup water
1 tsp grand marnier
3 oz cream cheese, room temperature
2 tbsp honey
2 strawberries, small diced
1/3 kiwi, small diced
2 oz pineapple, small diced
48 wonton skins
1 egg
more fruits and mint leaves for decoration


In a small pan, put white wine, sugar, and water. Bring it to boil and reduce heat with medium heat, cook for 2 minutes and the evaporate the alcohol. Remove from the heat and add grand marnier and mix well. Transfer this syrup into container and chilled in refrigerator at least 1 hour.

In a small bowl, mix cream cheese and honey well. Add fruits and mix.

In another small bowl, whisk egg to make egg wash.

Place about 1 tsp of the cream cheese filling in the center of a wonton skin and brush skin with egg wash around filing. Top with another wonton skin. Push out any air bubbles and press the edges tightly to seal. Using a fluted ravioli cutter or cookie cutter, cut out squares/round of ravioli.
Repeat with the remaining filling and wonton skins.

Prepare cold water and ice in a bowl.

Boil water in a large pot, and cook ravioli until just tender 30 to 40 seconds. Using a spider strainer, carefully remove the ravioli into iced water. When it's chilled, using a spider strainer again, carefully transfer to serving dish and pour 2 tbs of syrup over them. Serve immediately.

All the articles, recipes, and images are property of Food Couture, LLC. Unauthorized use of our copyrighted material is strictly prohibited.

Post a Comment