Eggnog Ravioli
Eggnog ravioli is a truly special holiday treat that combines Italian ravioli pasta with the creamy, sweet flavor of eggnog. Amaretto liqueur or homemade eggnog perfectly complements the mascarpone cheese, while the white chocolate sauce further enhances the dish's rich, creamy texture. This dessert is the perfect choice for Christmas, Easter, or as a special dinner finale. Served with a glass of dessert wine or a freshly brewed espresso, it's guaranteed to provide an unforgettable experience.
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl, add a pinch of salt, and create a well in the center. Crack the eggs into the well and slowly incorporate the flour into the eggs. Add a little water as needed to create a pliable dough.
2
Knead the dough for at least 10 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
3
For the filling, combine the mascarpone cheese, powdered sugar, vanilla extract, and eggnog in a bowl until smooth and creamy.
4
Roll out the dough thinly. Evenly spoon small amounts of filling onto one half of the dough, spacing them apart.
5
Fold the other half of the dough over the filling. Use a ravioli cutter or knife to cut out the ravioli. Press the edges firmly to seal them and prevent the filling from leaking during cooking.
6
Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface.
7
Drain the ravioli. In a skillet, melt the butter and gently toss the ravioli in the butter to lightly caramelize them.
8
In a small saucepan, heat the heavy cream. Add the grated white chocolate and stir until smooth to create a silky sauce.
9
To serve, drizzle with the white chocolate sauce and dust with a little powdered sugar. Serve warm.
