A sweet ravioli is pointless if it resembles a complicated restaurant gimmick. Here, it must remain simple, fresh, quick to assemble, with a real reward on the spoon: round pistachio, bright strawberry, and nothing heavy.
Ingredients :
- Strawberries — They form the soup, so they must have fragrance even before blending. Choose deep red, tender but not soft strawberries, and save the best ones for finishing if you want to add some fresh pieces.
- Thin pasta — It serves as the envelope for the pistachio filling and should remain discreet in the mouth. Very thin fresh pasta or plain wonton wrappers work well, as long as you don’t overfill them to avoid tearing.
- Pistachio paste — It gives the main flavor of the ravioli, with a toasty, almost creamy note. Use a well-colored, fragrant pistachio paste, not one that’s too sweet; otherwise, reduce the sugar in the rest of the recipe.
- Sugar — It rounds out the strawberry’s acidity and softens the filling, but it shouldn’t dominate. Add it little by little, taste, and stop as soon as the strawberry feels fuller without becoming syrupy.
