Sweet Ravioli?

[red22]

I'm envisioning some sort of sweet Ravioli, with a lemon cheesecake type of filling with lemon/lemoncello sauce or a cherry filling with a chocolate fudge sauce. Or maybe both because they both sound tasty.

The problem seems to be the way to cook the ravioli. There's lots of talk on the internet or backed and deep fried ones but I was hoping for a softer finish like a boiled one the may be fried in a little butter before the sauce.

Anyone done anything similar who could give me some pointers?

Thanks

[21TonyK]

I played around with making sweet pasta several years back. And to a degree it works but there is a reason you don;t see it on menus!

One of the issues was/is the savouryness of the pasta vs. the filling (i was using fruit fillings like strawberries). I tried adding sugar to the dough but this made it very sticky when cooked. You also need to make the pasta as thin as possible.

I did get something that was edible which was the fruit ravioli with a chocolate sauce but it was an experiment and not something I've done since.

[Mobile Chicane]

Search for recipes for 'fruit pierogi'.

These are near as dammit to what you are after, although the dough in the end result is softer and more sticky than pasta.

[Type R Tom]

Probably not what you want but in a similar vain I once had a chocolate filled samosa which was very nice.

[red22]

Hadn't thought of pirogues, slightly different dough to pasta.

Sweet samosas also sounds a winner.

Wish me luck going to attempt something tonight.

[21TonyK]

We used to do deep fried chocolate truffles which worked really well.

Essentially a posh bite sized deep fried mars bar.

[red22]

I can definitely see why you don't find them in restaurants. Not the effect I was looking for.

Taste was spot on, unfortunately the rest wasn't. Not sure that pasta dough works for this. Rolled it out thin and the little ravioli looked sweet sitting there ready for the pot but once in the pot the cherry ones were reluctant to keep hold of their filling, the cheesecake ones faired better though.

Sautéed them then played with some lemon sauce and cream. They tasted good but the texture wasn't right.

Going to try pirogi dough both boiled and fried. Also need to work on the cheesecake filling so that it stays firm. Not a bad first attempt and worth sticking with it for a bit.

[21TonyK]

It was a Polish cook I had that introduced me to the idea of a dessert pierogi which lead to playing around with pasta.

Even a really authentic cherry pierogi didn't really swing it for me.

I did also make a chocolate tagliatelle... that was bad.

[48k]

Remember those sherbert flying saucer sweets you used to get as a kid - can you buy just the outer shells anywhere?