Pasta Filling: Blueberries and Sour Cream

Seasonal fruit, such as plump blueberries or Italian plums, makes the filling lighter. We added nutmeg to the sour cream for a hint of spice.

1 recipe Ravioli, Pierogi or Tortellini Pasta Dough

Filling:
8 cups (4 pints) blueberries
1 cup raw sugar

Sour Cream:
1 cup sour cream
3 Tbsp. confectioners' sugar
½ tsp. pure vanilla extract
¼ tsp. nutmeg, freshly grated

Filling: Crush 2 cups blueberries with your hands. Toss with remaining 6 cups whole blueberries and the sugar. 

Sour Cream: Mix together sour cream, confectioners' sugar, vanilla and nutmeg.  

Fill and cook pasta according to dough instructions.Top with sour cream and serve chilled.

Makes 4 servings.