Cranberry season is just the best season, don't you think? This beautiful ravioli is sweet and savory with just the right amount of crunch from the toppings. If you manage to get the sauce on the ravioli (and not just spoonfed into your mouth), it brings it all together. But trust me, I won't judge if you just lick it clean from the pot.
White cheddar, Brussels sprout ravioli with tangy cranberry sauce recipe
Serves about 4
For the ravioli
- 3-1/2 cups flour
- 3 eggs
- 1/3 cup + 2 tablespoons water
- 1 tablespoon oil
For the filling
- 6 ounces ricotta cheese
- 2-1/2 tablespoons Parmesan cheese
- 1 cup (4 ounces) shredded white cheddar cheese
- 2 tablespoons egg beaters
- 1/4 cup cooked and chopped Brussels sprouts
- Salt and pepper
For the sauce
- 1/2 cup sugar
- 1/2 cup juice
- 6 ounces fresh cranberries
- 1 cup chopped & cooked Brussels sprouts
- 3 tablespoons Parmesan cheese
- In a large bowl, whisk the flour. Make a center in the middle and mix in the eggs, water and oil. Stir together until the mixture forms a soft ball. Move the dough to a floured surface and knead for about 5 to 6 minutes, or until soft and elastic. Cover and let rest about 20 minutes.
- In another bowl, mix the ricotta, Parmesan, white cheddar, egg beaters and Brussels sprouts. Add salt and pepper. Stir to combine.
- To make the ravioli, divide the pasta into fourths and roll to about a 1/16-inch thickness. If you want, push the pasta through a pasta maker to thin out.
- Working quickly so the pasta doesn't dry out, scoop about 2 teaspoons of filling over 1 sheet of pasta, leaving about a 1-inch border around the sides. Moisten the edges and carefully place the second sheet of pasta over the one with the filling. Press the sides down to seal and dampen the edges so they stay sealed. Using a pastry wheel or a ravioli sheet, press down so you form square raviolis. Repeat with the rest of the dough and the filling.
- Bring a large pot of water to a rapid boil. Add salt. Add the ravioli to the boiling water and cook for about 2 to 4 minutes, or until soft. Place into a colander and rinse.
- To make the topping, mix the sugar, juice and cranberries together in a saucepan over medium high heat. Dissolve the sugar and cook until the cranberries pop. Simmer another 10 minutes and smash with the back of a spoon. Remove from heat and let cool.
- Drizzle the sauce over the ravioli and add chopped Brussels sprouts. Top with 1-1/2 tablespoons Parmesan cheese.