Sweets recipe courtesy Lucy Damkoehler, Taste Restaurant

(One of four local chefs we challenged to make NW-centric sweets recipes.)

Makes 4 servings
Prep time 2 hours
Total time 4 hours

Ingredients

Pasta Dough
2 tbsp granulated sugar
1 tbsp ground espresso
1 cup all-purpose flour
2 tbsp cocoa powder
1/2 tsp kosher salt
1/2 cup water
1 tbsp olive oil
1 egg
2 egg yolks
Filling
4 oz cream cheese, room temperature
1 egg yolk
1 cup honey-flavored cheese
1 tbsp rosemary, finely chopped
1/4 tsp kosher salt
1/4 tsp ground black pepper
Sorbet
3 cups fresh cranberries
1/2 cup granulated sugar
1/2 cup water
Cream Sauce
2 cups gewürztraminer
1 cup crème fraîche
Assembly
1 egg
1/4 cup milk
4 tsp Theo Chocolate cocoa nibs

Directions

Begin the pasta dough by fitting a stand mixer with the paddle attachment, and combine the sugar, espresso, flour, cocoa powder, and salt. Turn the mixer on low and slowly add the water, olive oil, and egg yolks. Mix until the dough forms a ball, then wrap in plastic wrap and let sit in the refrigerator for 1 hour.

Clean mixer, refit with paddle attachment, and cream the cheese on low until smooth. Add the egg yolk and mix until well combined. Pour the cream cheese mixture into a bowl and mix in the honey cheese, rosemary, salt, and pepper. Store in refrigerator.

Combine the cranberries, sugar, and water in a stainless steel pot. Bring to a boil over medium heat. Turn the heat down until the sorbet is at a simmer and let cook for 5 minutes. Take the sorbet off the heat and puree with an immersion blender until smooth. Strain in a fine mesh strainer and cool in the refrigerator for 3 hours. Once the sorbet is cool, freeze in an ice cream machine according to manufacturer’s instructions. Store in freezer for at least 1 hour and up to 1 week.

Pour the gewürztraminer in a small stainless steel saucepan. Cook over medium heat until reduced to a quarter of original volume. Cool in refrigerator for 30 minutes. Once the wine reduction is cool, combine with the crème fraîche. Return to the refrigerator until ready for use.

Fill a large stainless steel pot with water and bring to a boil. Mix the egg with the 1/4 cup of milk to make an egg wash. On a floured surface, roll the pasta dough out in a square 1/8 inch thick. Cut dough in half lengthwise. Brush the egg wash lightly over bottom strip of pasta, then place 1 tablespoon of filling every 2 inches along the strip of dough. Take the top strip of dough and place directly on top of the strip with the ravioli filling. With your index finger, press the dough together around the filling. Using a knife or 3-inch-wide circle cutter, cut out each ravioli with the filling in the center. Place each ravioli into the boiling water and cook for 3 minutes. Once cooked, remove the ravioli from the water and let rest for 1 minute.

Place the ravioli on a plate, sprinkle with cocoa nibs, and top with a scoop of the sorbet. Cover sorbet with cream sauce. Serve immediately.