Jack'S Three Berry Ravioli With Berry Compote

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   RAVIOLI:

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   Pasta:

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   To make ravioli, combine ingredients until it forms dry, spring dough. Run through a pasta machine, and make into sheets. Allow to air dry. Use flour to keep the dough dry and not stick together.

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   Filling:

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   Combine ricotta and mascarpone mixing through the walnuts. Fold through the berries and nutmeg.

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   Place small spoonfuls of the filling on one sheet of pasta, spacing out at least 4cm apart. Brush beaten egg around the outside of filling. Place a another sheet of pasta on top of fillings. Press down pasta so it sticks where the beaten egg was placed. Cut out with a pastry/ravioli cutter.

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   Cook each piece in boiling water for approx 3-5 minutes (use a a big pot and do 4-7 at one time).

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   SAUCE:

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   (Can do before cooking ravioli) Heat water and sugar in saucepan to make syrup. Add lemon juice and berries to syrup and cook over medium heat 2-3 minutes, shaking the pan to cover berries in syrup. Add butter and continue to cook gently swirling berries and butter until butter is melted.

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    Presentation:

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    Place require amount of ravioli on plate. Put berry Syrup and berries over pasta. Serve with ice cream or cream & dust with icing sugar.

* Per serving · 4 servings · Values may vary.