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Sweet Strawberry Raviolis with Strawberry & Aged Balsamic Sauce

From Our Kitchen


24 pasta or wonton squares (2x2”)
2 eggs, beaten
1 - 8 oz. tub Mascarpone cheese
1 cup Ricotta cheese
¾ cup Amaretti cookies, ground
2 cups strawberries, chopped
3 Tbsp. sugar (to taste)
1 tsp. salt
pinch black pepper

Strawberry & Aged Balsamic Sauce

1 qt. strawberries, stems discarded
2 Tbsp. heavy cream
1 Tbsp. aged balsamic vinegar (12 year old is good)
2 Tbsp. honey (to taste)
toasted almonds, chopped
Pinch salt and pepper



In a bowl mix together mascarpone, ricotta, 1 egg, cookies, strawberries, sugar, salt and pepper. Lay out 12 pasta or wonton squares on a lightly floured work surface. Place 1 Tbsp. of filling in the center of each. Lightly brush edges of pasta with remaining egg. Place another pasta sheet on top of each and press firmly to seal. Cook raviolis in salted boiling water until tender. Do not overcook. Rinse under cold water. Set aside.

Strawberry & Aged Balsamic Sauce:

Using a blender or immersion blender, puree together the strawberries, cream, balsamic vinegar, honey, salt and pepper. Pour sauce over the cooked and cooled raviolis. Arrange on plates. Sprinkle with almonds to garnish.

Serve chilled.