1 half load of pasta dough made into ravioli 1-1/4 cups ground almonds 1/2 cup powdered sugar 2 egg yolks 2 tablespoons butter or margarine plain yogurt raspberry leaves, if desired
raspberry sauce 4 cups raspberries 1/2 cup powdered sugar
Directions
In a bowl, mix together ground almonds, powdered sugar and egg yolks
In a small saucepan,melt butter
Add to almond mixture
Make ravioli according to the instructions in the Making Pasta chapter filling them with the ground almond paste
Cook ravioli until al dente, drain, and set aside
To make sauce, mix raspberries and sugar in a medium-size saucepan (be sure to save a few raspberries for garnish)
Heat gently until juice begins to run
Press through a sieve
To serve pour a pool of sauce on 4 dessert plates and arrange ravioli on top
Spoon a dollop of yogurt on top and decorate with reserved raspberries and raspberry leaves, if desired.
