Cherry Martini Stuffed Ravioli (Printable Version)

Tender ravioli filled with cherry-mascarpone, served under luxurious dark cherry wine sauce for a sweet-savory twist.

# What You'll Need:

→ Pasta Dough

01 - 2 cups all-purpose flour, plus extra for dusting
02 - 3 large eggs
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon fine sea salt

→ Ravioli Filling

05 - 1 cup mascarpone cheese
06 - 1/2 cup pitted fresh or frozen cherries, finely chopped
07 - 1 tablespoon gin
08 - 1 teaspoon lemon zest
09 - 1 tablespoon powdered sugar
10 - Pinch of salt

→ Dark Cherry Wine Sauce

11 - 1 cup pitted dark cherries, halved (fresh or frozen)
12 - 1/2 cup dry red wine
13 - 2 tablespoons cherry preserves or jam
14 - 1 tablespoon unsalted butter
15 - 1 teaspoon balsamic vinegar
16 - Pinch of salt
17 - Freshly ground black pepper, to taste

→ Garnish

18 - Fresh basil or mint leaves
19 - Shaved dark chocolate (optional)

# Steps to Follow:

01 - Mound the flour on a clean surface and create a well in the center. Add eggs, olive oil, and salt to the well. Gradually combine flour with eggs using a fork until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic. Wrap with plastic wrap and rest at room temperature for 30 minutes.
02 - Gently combine mascarpone cheese, finely chopped cherries, gin, lemon zest, powdered sugar, and a pinch of salt in a mixing bowl. Stir until smooth and homogeneous. Refrigerate mixture until assembly.
03 - Warm cherries, red wine, cherry preserves, unsalted butter, balsamic vinegar, salt, and freshly ground black pepper in a small saucepan over medium heat. Simmer for 10 to 12 minutes, stirring occasionally, until slightly thickened. Remove from heat and reserve.
04 - Divide rested dough in half. Roll each portion into thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin. Place teaspoon-sized portions of filling 1.5 inches apart along one sheet. Moisten edges with water, lay the second dough sheet over, press to seal around filling, and cut into ravioli. Ensure edges are well sealed.
05 - Boil a large pot of salted water. Add ravioli in batches and cook for 3 to 4 minutes, or until they float. Remove with a slotted spoon and allow to drain.
06 - Arrange cooked ravioli on plates. Spoon warm cherry wine sauce over top. Garnish with fresh basil or mint and, if desired, shaved dark chocolate.

# Important Notes:

01 - For a non-alcoholic alternative, substitute gin with additional cherries in the filling and use cherry juice in place of wine for the sauce.
02 - Ricotta may be substituted for mascarpone to create a lighter filling.
03 - Pairs beautifully with dry sparkling rosé or a light Pinot Noir.

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