Making Process of Fig and Mascarpone Ravioli

Creating fig and mascarpone ravioli is a wonderful way to combine sweet and creamy flavors into a savory dish. Here is a step-by-step guide:

Required:

For the pasta dough:
2 cups all-purpose flour
3 large eggs
1/2 teaspoon of salt
For the filling:
1 cup mascarpone cheese
1/2 cup dried figs, chopped
2 tablespoons of honey
Peel 1 lemon
Pinch of cinnamon (optional)

For serving:
Brown Butter Sauce
Chopped toasted walnuts (optional)
Fresh thyme leaves for garnish (optional)

Instructions:

Prepare the pasta dough:
On a clean surface, roll the dough into the soil and create a well in the center.
Crack the eggs into the well and add salt.
Gradually add the flour to the eggs until a dough forms.
Knead the dough until smooth and elastic. Wrap it in plastic wrap and rest for at least 30 minutes.

Prepare the filling:
In a mixing bowl, combine the mascarpone cheese, chopped dried figs, honey, lemon zest, and a pinch of cinnamon, if desired. Mix until well combined. Adjust sweetness to taste.

Roll out the pasta dough:
Divide the remaining dough into small portions.
Roll each portion into thin sheets using a rolling pin or pasta machine.

Assemble the ravioli:
Place teaspoon-sized dollops of the fig and mascarpone filling on a pasta sheet, leaving space between each dollop.
Fill with water and brush around the ravioli to help seal them.
Gently place another sheet of pasta on top and press around the filling to seal. Cut individual ravioli using a knife or cutter.

To cook the ravioli:
Bring a large pot of salted water to a boil.
Carefully drop the ravioli into the boiling water and cook for 2-3 minutes or until they float to the surface.
Remove the cooked ravioli with a slotted spoon and transfer to a serving dish.

Serve:
Serve ravioli hot with a drizzle of brown butter sauce.
Optionally, garnish with chopped toasted walnuts and fresh thyme leaves for extra flavor and texture.

Enjoy sweet figs and creamy mascarpone in this homemade ravioli dish!