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Author Notes: Don't get freaked out, the slight sweetness and fresh tartness of blueberries is a perfect match for some salty, cheesy ravioli. You'll be pleasantly surprised. —Brooklyn Salt
- 12-16 fresh ricotta-filled ravioli (the fattest and creamiest you can find)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup blueberries
- 1/2 cup grated Parmesan cheese
- Coarse Salt
- Drop the ravioli into a pot of well-salted boiling water and set a timer for the cooking time indicated on the package.
- Meanwhile, heat the olive oil and butter in a large saute pan. Once it starts to bubble, add in the blueberries and cook for a couple minutes until the blueberries start to melt a little.
- When the ravioli are done, lift them out of the water with a slotted spoon, not letting them drain too much (a little bit of pasta water will add thickness to the pan sauce), and add them to the blueberry pan sauce. Toss them around carefully, allowing them to get coated and to cook in the sauce for a minute.
- Sample the pan sauce; it should be slightly sweet. If it’s too sweet, add more olive oil and butter to taste. Add salt to taste.
- Serve immediately with grated Parmesan cheese on top.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Berry Recipe