Jacks Three Berry Ravioli With Berry Compote Recipes

JACK'S THREE BERRY RAVIOLI WITH BERRY COMPOTE

Steps:

• RAVIOLI:.
• Pasta:.
• 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.
• Filling:.
• Combine ricotta and mascarpone mixing through the walnuts. Fold through the berries and nutmeg.
• 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.
• Cook each piece in boiling water for approx 3-5 minutes (use a a big pot and do 4-7 at one time).
• SAUCE:.
• (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.
• Presentation:.
• Place require amount of ravioli on plate. Put berry Syrup and berries over pasta. Serve with ice cream or cream & dust with icing sugar.

WARM BERRY COMPOTE

Steps:

• In a large, nonreactive saute pan over medium heat, combine 1/4 cup water & 1/2 cup sugar & bring to boil, stirring to dissolve sugar.
• Cook 2 minutes, then add berries, lemon juice & salt.
• Return to boil, then add butter & swirl mixture around in the pan until butter melts.
• Spoon berries along with the sauce onto warmed dessert placts &, if desired, place a small scoop of vanilla ice cream (or yogurt) in center of each plate.
• Serve immediately & enjoy!

MIXED BERRY COMPOTE

Steps:

• Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved.
• Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
• Serve warm or at room temperature.

BERRY COMPOTE

Steps:

• Place peaches and blueberries in 1 quart casserole dish.
• Mash raspberries through sieve.
• Combine raspberries and sugar in blender; blend for 3 minutes. Pour over fruit.
• Bake at 350 degrees for 12 minutes. Cool, cover and refrigerate. Do not stir until ready to serve.
• Spoon into individual serving bowls and top with fresh mint leaves.

BRIOCHE FRENCH TOAST WITH FRESH BERRY COMPOTE

Steps:

• Preheat oven to 225 degrees F.
• In a medium saucepan, combine fresh berries with 1/4 cup sugar and the water and bring to a simmer.
• Cook over moderate heat , stirring occasionally, until the berries have softened and released their juices and the sugar has dissolved completely, about 8 minutes.
• In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the cinnamon, ginger and allspice.
• Transfer the cream and egg mixture to a 9x13 baking dish.
• Heat a large cast-iron griddle over moderate heat and lightly butter it.
• Working in batches, dip half of the brioche slices in the cream and egg mixture, turning them once, until the slices are moistened but not soggy.
• Transfer the soaked brioche slices to the griddle and cook them over moderate heat, turning once, until they are golden on both sides and cooked through, about 4 minutes.
• Transfer the finished French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you soak and cook the remaining brioche slices.
• Transfer the French toast to plates and serve right away, accompanied by the warm berry compote and creme fraiche.