Recipe status: in prep
It's been a while since I made this, and I'm working from memory. The general idea was as follows. In particular, the quantities are vague guesses from eyeballed amounts used a month or two ago. If you're not comfortable fiddling with the recipe to get the taste and texture right, this will be unpleasant.
The idea of using the raspberry and balsamic combination instead of the more traditional lemon juice came from a meal I had at Diva. It gives the filling a much fuller taste than an average blueberry sauce.
This recipe definitely needs that, since the blueberry has to be strong enough to flavour the pasta as well.
Put the raspberry puree and balsamic in a sauce pan. Whisk in the cornstarch and add the blueberries. Simmer until the blueberries have mostly disintegrated. Add the salt and sugar. Allow to cool.
You may have to adjust the amount of cornstarch. It needs to be stiff enough to be a ravioli filling.
This is a great desert topping. If marsopone wasn't so expensive and perishable, I'd use it a lot more.
Sweetening with honey also brings some depth. You could substitute maple syrup or plain sugar if you wanted.
Whip the cream and marscopone until it starts to firm up. Add the honey and whip to desired consistancy.
In whatever way you can, get the blueberry filling into some ravioli. This isn't something I'm even passably good at, so you're best to look elsewhere for advice.
Cook in a lot of water at a rapid boil. When the pasta is cooked, remove and let cool--be careful not to let it stick together. It would probably be best to refrigerate it to cool further. If it isn't cooled, it will melt the cream, ruining the texture of the whole dish.
You could do everything up to this point, except whipping the cream, ahead of time. You have to be careful to not allow the pasta to dry out.
Plate the pasta and top with the marscopone cream.
Copyright Greg Baker, last modified January 2002.