Daring Cooks July Challenge: Homemade Noodles - Tiramisu Ravioli with red fruit jelly

Steph from Stephfood was our Daring Cooks‟ July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!

I love pasta, especially filled one like tortellini or ravioli. I could eat it every day - just look at the label 'Risotto und Pasta' and you'll find a lot of recipes. Normally I buy the usual stuff at the store, but sometimes when I'm really in the mood for passionate cooking, I am liberating my pasta machine from the depths of my pantry and make pasta from scratch. I've made lasagne and pappardelle (recipes are in German) and even bought a ravioli mould which I hadn't used before. So I thought a Daring Bakers challenge would be the perfect possibility for trying to make ravioli - sweet ravioli. There are a lot of recipes with chocolate pasta, so why not make chocolate ravioli with a sweet filling; and because I am addicted to coffee and Italian desserts I choose to make a tiramisu filling. As the base for the filling I made a Crème pâtissière (pastry cream) with coffee instead of milk and added the mascarpone cream afterwards. The sauce we had red fruit jelly because it's season for sour cherries and red currants which are a good contrast to the sweet pasta.

Tiramisu Ravioli
makes about 50 ravioli (when using ravioli mould)

  • 4 eggs at room temperature
  • 340 g pasta flour (farina di tipo '00')
  • 60 g dutch processed cocoa
  • 1 tablespoon water
  • semolina (semola di grano duro) for assembling
In a large bowl, combine cocoa and floura and add the eggs. Blend together, using a fork, until mixture begins to form a ball. If mixture is too dry, add enough water, a little at a time, to form a stiff dough. On a lightly floured surface knead dough until smooth and elastic, about 5 minutes. Wrap into cling film and chill at least half an hour.

Tiramisu filling:
  • two egg yolks
  • 60g sugar
  • 5 g vanilla sugar (or 1 teaspoon vanilla extract)
  • 5g starchflour
  • 100 ml strong coffee
  • one tablespoon coffee liquer (optional, I used Kalua)
  • 250 g mascarpone
In a pan, combine half of the sugar with the coffee and bring to boil. In a large bowl, stir egg yolks, starch and remaining sugar together until foamy. Remove the pan from the heat, let cool a little and add to your mixture in the bowl, stirring constantly - be carefull, if your coffee is too hot, the egg yolks will curdle. Put the mixture back into the pan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using), stir in vanilla extract if using instead of a vanilla sugar. Stir in the mascarpone, cover the surface with cling film and let cool completely.

Remove the dough from the fridge. Cover your work surface with semolina to prevent the dough from sticking. Take an egg-sized piece of dough and flatten it with your hand so you have a disc. Cover the remaining dough with a wet towel or it'll dry out. Then crank your disc through the rollers of the pasta machine until it reaches the proper thinness - I found no 6 suitable, at no 7 was too thin and it got holes very easily. Using your ravioli mould make the ravioli  - you need two sheets of dough, a teaspoon of filling is enough. Cook the pasta in boiling water for three to five minutes - since it's sweet pasta, you have to need to sugar the water instead of using salt! Serve with the red fruit jelly.

Red fruit jelly
  • 500g  sour cherries, pitted
  • 200 ml water
  • 125 g red currants
  • 100 g red currant jelly (or 100 g of sugar)
  • 1 1/2 tablespoons starch flour
In a pan, mix cherries, water and sugar/jelly and bring to a boil, cook until the cherries start to get soft. Add the red currants. Dissolve the starch flour into some water - it should be lump free. Add to the fruits, stirring constantly while the jelly thickens. Cook for about a minute, you may add more starch until the jelly has the desired consistency.

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