Pineapple ravioli
No pasta involved here - just lots of fresh summer fruit
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes plus marinating
- Cut the top and bottom off the pineapple, starting at the top as if you are segmenting an orange, slice downwards following the curve of the fruit to take the skin off. Turn the fruit slightly, follow the first slice with the next and repeat this going all the way around. You want to end up with a rounded shape so that when you slice through the pineapple, your slices are round rather than looking like 50p's. Don't worry about all the eyes at this stage, the majority will come off but any others will disintergrate when the stock is poured on. If you cut them out at this stage, the pineapple will be harder to slice and keep intact. You also need to leave the core in for the same reason, again the stock will cook this and make it tender.
- Slice the pineapple as thinly as you can, you'll need a knife with a long blade which doesn't go to a point, a ham knife is perfect if you have one. Don't worry about any ragged edges, you won't see them in the finished dish. Lay the slices flat in a deep tray, overlapping them slightly.
- Next make the sugar syrup. You want this to be 1/3 sugar and 2/3 water; so not too strong. Put the sugar with 200ml water into a saucepan. Run the back of a knife along one of the vanilla pods to rumble all the seeds up a bit and then split the pod and scrape the seeds into the pan, add the pod as well. Bring slowly to the boil. Take the pan off the heat and add most of the mint, stalks as well. Pour over the pineapple slices and marinate for up to 3 days in the fridge, the longer you leave it, the more fragrant it will get.
- To make the filling, put the crème fraîche and mascarpone in bowl and scrape in the seeds from the second vanilla pod. Mix together, this cream makes a good binding agent for the fruit. You don't need any sugar, the sour edge from the crème fraîche acts as a good foil for the fruit and sugar syrup. Fold in the fruit and passion fruit pulp but leave aside 6 raspberries to decorate each plate. Finely shred a few mint leaves and fold these in. The fruit will bleed into the filling and stain it which will add a nice bit of colour.
- To make the ravioli, very gently lay 2 slices of pineapple (you don't need to drain them well, just lift them gently out of the stock) on each plate, overlapping them. Add a heaped dessertspoon of mixture into the centre and then lay 3 more slices of pineapple on top, overlapping them so they cover the filling. Use your fingers to gently press the slices into shape. Dot each plate with raspberries and add a sprig of mint. Glaze the ravioli with some of the sugar syrup just before serving.
Pineapple ravioli
'The beauty is in the height of the pudding so make sure you give the ravioli a good shape. We also use the marinated, finely sliced pineapple in syrup as pineapple carpaccio and serve it with Campari and soda sorbet at Claridges.'
Recipe from olive magazine, June 2005.
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http://www.bbcgoodfood.com/recipes/10283/
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Ingredients
- 1 ripe pineapple
- 100g golden caster sugar
- 2 vanilla pods
- a small bunch mint
- 2 tbsp crème fraîche
- 2 tbsp mascarpone
- 1 mango , finely diced
- 2 punnets raspberries
- 8 strawberries , diced
- large handful blueberries
- 2 passion fruit , halved
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Salmon stuffed with Mediterranean flavours, this light, healthy spring lunch is made to share with friends
8
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes plus marinating
Ingredients
- 1 ripe pineapple
- 100g golden caster sugar
- 2 vanilla pods
- a small bunch mint
- 2 tbsp crème fraîche
- 2 tbsp mascarpone
- 1 mango , finely diced
- 2 punnets raspberries
- 8 strawberries , diced
- large handful blueberries
- 2 passion fruit , halved
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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16 February 2013
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