So this interesting dish was brought to my attention by a fellow food enthusiast in a food group on FB. Given a rough idea of what she did, I decided to try it out myself as I was already curious as to how it would turn out being pasta, let alone cheese, in a dessert. This is what came out!

Take note, I'm basically making a recipe from scratch here as she gave no specific amounts. I'm going by what I made today for measurements.

Cheese Ravioli with Tripleberry-Creamcheese Coulis

Ingredients:

• 12 Ricotta/Romano cheese ravioli
  
• 1 cup assorted berries; Blueberries, Raspberries, Blackberries (or you could do as you prefer, making it only one berry or whatnot)
  
• 1oz (3 tbsp) water
  
• 1 1/2 tbsp granulated sugar (for cooking)
  
• 1 tbsp lemon juice
  
• 2 oz cream cheese
  
• 2 tbsp butter
  
• 1 tsp cinnamon
  
• 2 tsp granulated sugar (for garnish)

SPECIAL EQUIPMENT: Blender or Food Processor

Directions:

1. Take the ravioli and cook to the pre-set instructions on the package. When done, strain and let sit in a place where it can stay warm.
2. While (or after, depending on how well/organized you cook) the pasta is cooking, take a small pan/pot and pour in the berries, water, sugar for cooking, and lemon juice. Cook this over medium heat until the berries become very soft, water has gone dark with the berries' color, and is bubbling (It's boiling, but also reducing down the liquid so it becomes a bit thicker. By the way, be careful of your hands and clothing, berries were once used for natural dyes and can easily stain fabric and your skin!). Pull the pan off the heat and set aside to cool slightly.
3. Put the cream cheese in the blender, and slowly pour the berry mixture into there also. Secure the lid and cover said lid with a hand towel (This can save yourself if the berries are still really hot. I've had a bad experience with hot liquids in blenders and will never again do it without. Crab bisque really scalds the skin Bad). Pulse the contents until mixed well, and then blend thoroughly.
4. Using the now empty pan/pot that was used for the pasta, place the butter inside it and put over medium heat to melt. When fully melted, take a few of the now completely strained ravioli and place into the butter. Pan sear these for a few minutes or until the pasta starts to slightly turn color (don't want to sear these too long or else the dough becomes tough). After these are done, put them onto a plate to dry and cool down enough to handle. Repeat this until all ravioli is done.

For plating, place the ravioli on the plate, sprinkle the garnishing cinnamon and sugar atop it, and drizzle/pour some of the berry sauce over it all. Add some more berries to the plate and there you have it!

You could also include honey drizzle or even chocolate (suggest dark) to the dessert as garnish.

This recipe is pretty simple to make, doesn't take too much equipment (two pans/pots and a blender basically), and will definitely be a hit with friends and family. I've known about the great relationship between fruit and cheese, but unfortunately haven't really made a true effort to try anything out. In the end, I think I've found my favorite dessert as of right now, the coulis is the perfect sweetness to me, and the ravioli compliments it and the cinnamon/sugar very well.

*Also, with the coulis, a little bit goes a long way. I only used maybe two tablespoons of the sauce at most on the dish pictured here and I got a bit more than needed \for the 6 pieces of ravioli in it. I still have a good 3-4 servings left in the squeeze bottle and that is after a second helping too! ^^;