5 Ingredients or Fewer

Ricotta Ravioli with Blueberry Pan Sauce

July 21, 2014
0 Ratings
  • Serves 2
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. —Dorie Colangelo

What You'll Need
  • 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
  1. Drop the ravioli into a pot of well-salted boiling water and set a timer for the cooking time indicated on the package.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately with grated Parmesan cheese on top.

See what other Food52ers are saying.

  • Ad Astra Per Aspera
    Ad Astra Per Aspera
  • EmHaleVT
  • Dorie Colangelo
    Dorie Colangelo

4 Reviews

Ad A. February 24, 2018
Amazing recipe! What if it is not sweet enough? I doubled the portion and, therefore added 1 cup of blueberries; but can barely taste them :/
Dorie C. February 24, 2018
Hiya! So glad you tried this! The blueberries will loose their sweetness and become more savory in the dish, especially with the cheese and salt. Although in blueberry season, they might offer more sweetness if you prefer it on the sweeter side.
EmHaleVT May 3, 2017
This was really tasty. I was looking for something besides tomato sauce that would be a quick cook. We made ravioli with wonton wrappers stuffed with a small spoonful of fresh ricotta. The blueberry butter sauce was not too sweet and the color was beautiful. Next time (and there will be a next time) I will use less oil for the blueberry sauce. Otherwise just perfect. Thanks for the idea.
Dorie C. May 13, 2017
So glad you liked it EmHaleVT! Thanks for the note on the oil. I'll have to test this recipe again and adjust the amount. I love wonton ravioli; they're super silky and delicate.