Cherry Martini Stuffed Ravioli

Cherry Martini Stuffed Ravioli with Dark Cherry Wine Sauce is a showstopper of a dish that combines the softness of homemade pasta with the sophisticated flavors of cherries and a hint of gin. The creamy mascarpone filling melts inside the tender ravioli while a rich cherry wine sauce brings a dramatic touch to every bite. Every element is thoughtfully composed for those special evenings when you want to impress or simply indulge in a new flavor adventure.

I love serving this when cherries are at their peak and everyone always marvels at the decadent sauce mingling with the pasta. The first time I brought this out for friends they could not believe the hit of cherry and gin nestled inside homemade dough.

Ingredients

• All-purpose flour: gives the pasta its structure and smoothness choose a fine grind for the dough to work easily
• Eggs: provide richness and bind the dough look for large fresh eggs for best results
• Olive oil: adds silkiness to the pasta dough and prevents dryness use good quality extra virgin if possible
• Fine sea salt: brightens both the pasta and the filling opt for pure salt not table salt for clean flavor
• Mascarpone cheese: brings a creamy delicate tang that complements cherries choose a high-quality Italian-style mascarpone for optimal texture
• Pitted cherries: supply bursts of tart juiciness fresh delivers the best taste but frozen work well out of season seek glossy firm cherries
• Gin: infuses a subtle botanical kick into the filling any decent gin works or use cherry juice for alcohol-free results
• Lemon zest: lifts the filling with freshness grate only the yellow rind to avoid bitterness
• Powdered sugar: sweetens and smooths the cream use pure cane sugar for a clean finish
• Unsalted butter: rounds out the sauce’s texture and flavor European-style butter melts beautifully
• Dry red wine: deepens the cherry sauce look for a cherry-based red or a nicely balanced Merlot
• Cherry preserves: intensify that sweet-tart note in the sauce choose a jam with lots of real fruit content
• Balsamic vinegar: balances and sharpens the sauce go with aged balsamic if possible and taste for complexity
• Fresh basil or mint as garnish: add brightness pick leaves that are vibrant and unblemished for aroma and presentation
• Shaved dark chocolate for garnish (optional): delivers a sophisticated bitter note use a high-cacao bar for best results

Instructions

Make the Pasta Dough:

Mound the flour on a clean work surface and make a deep well in the center making sure the edges are high to hold the eggs. Add eggs olive oil and salt into the well then use a fork to gently whisk in the flour from the sides working slowly and carefully so the eggs do not spill over. Keep mixing until a shaggy dough forms then use your hands to knead everything together. Knead vigorously for about 8 to 10 minutes until the dough feels smooth and elastic when pressed. Wrap tightly in plastic wrap and let it rest at room temperature for at least 30 minutes so the gluten can relax and the dough will roll out more easily.

Prepare the Filling:

In a medium bowl combine the mascarpone cheese finely chopped cherries gin lemon zest powdered sugar and a pinch of salt. Mix everything together by hand or with a spatula until the filling is very smooth. Taste and adjust for sweetness or salt if necessary. Cover and refrigerate the mixture so it firms up while you prepare the other ingredients.

Make the Cherry Wine Sauce:

Combine pitted dark cherries red wine cherry preserves unsalted butter balsamic vinegar a pinch of salt and freshly ground black pepper in a small saucepan. Set over medium heat and bring just to a simmer stirring often so the preserves dissolve and cherries start to soften. Allow it to bubble gently for 10 to 12 minutes stirring occasionally until the sauce is glossy and slightly thickened. Remove from the heat and let cool a moment. The sauce should be syrupy and rich in color.

Shape the Ravioli:

Divide the rested pasta dough in half and keep one half covered so it does not dry out. Lightly flour your work surface and roll each piece into a long thin sheet about 1 sixteenth of an inch thick either using a pasta machine or a rolling pin. Place teaspoons of the cherry mascarpone filling in small mounds about one and a half inches apart along one sheet. Dampen the edges with a little water so they seal well. Carefully lay the second sheet over the first pressing gently but firmly around each mound to remove air pockets. Use a sharp knife pastry wheel or ravioli cutter to cut out individual ravioli. Press the edges again to ensure they are sealed and place the finished ravioli on a lightly floured tray.

Cook the Ravioli:

Bring a large pot of salted water just to a gentle boil. Slide in several ravioli at a time to avoid crowding. They should cook for 3 to 4 minutes or until they float to the top which means they are done. Use a slotted spoon to lift them out letting the water drain away and transfer gently to a plate.

Serve:

Arrange the cooked ravioli on warm plates. Spoon the cherry wine sauce generously over each portion. Finish with a sprinkling of fresh basil or mint leaves and if you like a flourish of shaved dark chocolate.

Sometimes I use Amarena cherries for the sauce which gives the most dramatic color and flavor. My favorite memory is making a double batch for a birthday dinner and seeing everyone mop up that rich sauce with every last bite of ravioli.

Storage Tips

Ravioli can be prepared ahead and frozen flat on a tray before cooking then transferred to airtight containers so they do not stick together keep for up to two months. Leftover cooked ravioli and sauce can be stored separately in the fridge for up to three days reheat gently to avoid drying out. If you have extra filling spread it on toast or use as a dessert dip for fruit.

Ingredient Substitutions

Ricotta can swap in for mascarpone for a lighter less tangy result. Try using orange zest instead of lemon zest for a subtle warmth. Swap out the wine for cherry juice and a dash of maple syrup for an alcohol-free alternative.

Serving Suggestions

Serve as an elegant main course with a leafy salad and candied nuts for crunch. Pair with sparkling rosé or try a tart nonalcoholic cherry spritzer. This dish also makes a memorable appetizer for a small dinner party.

Cultural and Seasonal Context

This recipe blends Italian pasta tradition with the playful notes of a classic American cherry martini a true fusion sure to spark conversation. Cherries are a symbol of summer and renewal in many cultures making this dish perfect for special occasions from spring through late summer. During cherry season fresh local cherries make a big difference in flavor and presentation.

Seasonal Adaptations

Freeze pitted cherries to enjoy this dish in the off season. Use a more robust red wine and dried cherries if fresh are unavailable. Garnish with edible flowers for a springtime twist.

Success Stories

One reader told me this recipe was a Valentine’s Day game changer and their date was wowed. A friend makes it annually with her family using cherries picked straight from her grandmother’s tree. Another cook reported that swapping gin for homemade cherry liqueur made it the centerpiece of a cocktail-themed dinner.

Freezer Meal Conversion

Lay the shaped uncooked ravioli in a single layer on a lined tray freeze until solid then store in zip-top bags. Cook frozen ravioli straight from the freezer adding a minute to the boiling time. The sauce freezes well in small containers for fast weeknight meals.

This stunning ravioli brings a surprising twist to homemade pasta night. Every bite feels like a celebration of flavor and creativity.

Common Recipe Questions

→ Can I make ravioli dough without a pasta machine?

Yes, you can roll the dough with a rolling pin until thin; just ensure an even thickness for proper cooking.

→ Is there a non-alcoholic substitute for gin and wine?

Absolutely—skip the gin in the filling and use cherry juice or grape juice in place of wine for the sauce.

→ Can I use frozen cherries instead of fresh?

Both fresh and frozen cherries work well; thaw and drain frozen cherries before chopping or cooking.

→ How do I prevent my ravioli from breaking during cooking?

Seal the edges securely, avoid overfilling, and cook in gently boiling water to keep the ravioli intact.

→ Which cheese can substitute mascarpone in the filling?

Ricotta cheese provides a lighter alternative, offering a similar creamy texture with a less rich flavor.

→ What wine pairs best with this dish?

Try a dry sparkling rosé or a light Pinot Noir, both of which enhance fruity flavors without overpowering the dish.