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(3 servings)


  • 5.6 oz flour
  • 1.5 oz semolina
  • 2 full eggs
  • 2 egg yolks
  • Salt
  • 1 tbsp olive oil


  • 1 Brie cheese (about 5.3 oz)
  • 3 oz blueberries

For serving:

  • 2-3 oz butter
  • 2 rosemary sprigs
  • 3.5 oz blueberries


Put the flour, semolina and salt in a bowl. Set aside.

Mix the eggs and yolks with olive oil, then add flour in the middle and start mixing with your hands or a fork, until forming a smooth dough. Allow to sit for 30 minutes at room temperature, covered.

For the filling:

Thinly dice the Brie cheese and mix with blueberries.

To make the ravioli:

Roll out the dough with a rolling pin or a pasta machine, forming a rectangle, and split in half (to cover it). Over the base, arrange pieces of Brie cheese stuffing, separated by 1.5 to 2 inches each, then cover with the other dough and start marking the ravioli, pressing well. Cut and leave on the table or a platter with flour so they don’t stick.

When serving, cook the ravioli for 3 minutes in a pot with plenty of boiling water and salt. While they cook, heat a large pan or wok with butter, add rosemary and then the cooked ravioli, add blueberries and stir, trying not to break them, so they soak in butter.

Serve immediately.