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No. 0117 Polish Free recipe

Beet-Tinted Cherry Ravioli with Sweet Cream Sauce

Inspired by Eastern European fruit dumplings, these crimson pasta pockets are colored with beet juice and packed with sour cherries. They sit in a glossy cherry syrup and are blanketed with a thick vanilla-scented cream sauce. Serve them as an unexpected dessert or a sweet summer lunch.

4.8 from 1,615 cooks

Red ravioli with sour cherries under thick cream sauce and microgreens on a plate
Photo: Nadin Sh on Pexels
Prep
1 hr
Cook
25 min
Total
1 hr 25 min
Serves
4
Level
Hard
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Method 6 steps

  1. Mix the flour and salt, then add the egg and beet juice and knead 8 minutes into a smooth, deep pink dough. Cover and rest 30 minutes.

  2. Toss 1 1/2 cups cherries with 2 tablespoons sugar. Simmer the remaining cherries with 2 tablespoons sugar, the cornstarch and 1/2 cup water for 5 minutes until glossy and thick for the sauce.

  3. Whisk the cream, sour cream, vanilla and remaining sugar until thick enough to hold soft mounds. Chill.

  4. Roll the dough about 1/16 inch thick and cut into 4-inch rounds. Place 4 or 5 sugared cherries in the center of each, fold over and pinch the edges firmly closed.

  5. Cook the ravioli in gently boiling lightly salted water for 4 minutes after they float. Lift out with a slotted spoon.

  6. Spoon cherry sauce onto plates, arrange the ravioli on top, dollop each with the cream sauce and scatter with microgreens.

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