How to Make Chocolate Ravioli

How to Make Chocolate RavioliHow to Make Chocolate Ravioli.

Hello October. And HELLO how can it already be October? Sigh. I thought we’d start out the month with a bang. In my opinion you can’t ever go wrong with chocolate. Ever. We’re not going quite as extreme as Sweet & Spicy Nutella Covered Bacon (which btw is ridiculous! As in you must try it soon) but we’re stepping outside of the dessert box. A little. Chocolate Dessert Ravioli.
How to Make Chocolate Ravioli

I posted a sneak peak of these bite sized beauties on Instagram yesterday. I’m pretty sure they received the most likes out of any foto I’ve ever posted. Which makes me think you like chocolate as much as I do. Which is after all why we’re friends. Just kidding. Sort of.

How to Make Chocolate RavioliHow to Make Chocolate Ravioli

You start with a basic pasta dough recipe and add unsweetened cocoa powder. I grew up with that little iconic brown box of Hershey’s Cocoa Powder gracing my Mom’s and Grandma’s kitchen pantry and is just naturally the one I gravitate to at the store as well. Next go round I’m going to try  using their dark chocolate unsweetened cocoa powder.

The beautiful part of this dessert story is that you can fill these with just about anything your heart desires. Today mine was feeling mascarpone with a touch of pure VANILLA EXTRACT and a handful of fresh mint from the garden.

How to Make Chocolate Ravioli

I made a boozy strawberry sauce that we drizzled on top, after a little sprinkling of powdered sugar. I know. I know. I’m evil. I wish I had  final beauty to show you but we couldn’t stop inhaling eating them long enough for me to get a shot. Oops.


Chocolate Ravioli


  • 2 1/2 cups all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 4 eggs - divided
  • 1/3 - 1/2 cup water
  • 8 ounces mascarpone
  • 4 tablespoons sugar - divided
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon roughly chopped fresh mint


  1. Into a large mixing bowl add: flour, cocoa, 3 eggs. Using your mixer, start off slowly until ingredients are incorporated. Gradually stream in water while mixer is running and a dough ball has formed.
  2. Switch to dough hook (or knead by hand) until dough is tacky but not sticky. Wrap dough in plastic wrap and transfer to refrigerator for a minimum of 1 hour to rest.
  3. While dough is resting making filling. Into a small bowl add: mascarpone, 1 egg, 2 tablespoons sugar, vanilla and mint. Mix until well incorporated. Transfer to refrigerator until ready to use.
  4. Once dough is chilled, divide into 4 pieces. Using a pasta machine, one at a time, roll out each piece from the widest to the thinnest setting. Keep remaining pieces covered and in refrigerator until ready to use.
  5. To assemble: Lightly dust clean work surface with flour. Place one pasta sheet on the work surface. Place a teaspoon of filling every 3 inches down the pasta sheet. Fold the dough over, and press around filling to seal.
  6. Using a 2" ravioli cutter (or pastry wheel) cut out ravioli. Set ravioli on a baking sheet lined with a silicone mat or parchment paper. Continue with remaining dough. Refrigerate until ready to cook.
  7. To cook the ravioli, bring water and 2 tablespoons of sugar to a boil in a large pot. Add ravioli (do not crowd pot, do this in batches). When pasta floats to the top leave it for an additional 2 minutes or until al dente.
  8. Remove ravioli with a slotted spoon. Drizzle with sauce of choice.



  1. 1

    Paula, you are my hero!!

  2. 2

    OMG!!! I adore these! WOW! Love them!

  3. 3

    shut the front door! I want these! I need these! Please oh please! 🙂

  4. 4

    What the what?!?!?! These look so good!

  5. 5

    This is too great, Paula. I need the whole batch!

  6. 6

    Oh. Dear. Me. These look AMAZING!

  7. 8

    Oh my heavens. Brilliant idea!!!

  8. 9

    Oh my, this is to die for!

  9. 10

    Yum. Love your flavor choices for filling and sauce! I’m not surprised they disappeared quickly!

  10. 11

    this is really cool, I need to send it to my mother to see what she thinks (she is soooo traditional when it comes to pasta making…) 🙂 Lovely!

  11. 12

    This is pure brilliance!!

  12. 14

    These look so good. Love to try them.

  13. 15

    Wow, Paula! What a truly unique dessert! Just lovely.

  14. 16

    My favorite things in the wide world to eat are chocolate, cheese and pasta. I’m thinking this may be my favorite dish in the wide world!

  15. 17

    Oh yum — these look amazing!!!

  16. 18

    I think these have to be fabulous!

  17. 19

    Sinfully divine. Love chocolate ravioli.

  18. 20

    YUM! I am already at your front door, let me in!!

  19. 21

    I’ve recently become obsessed with making my own pasta. I HAVE to make this!

  20. 22
    sue /

    many times i hear that when you make a chocolate ravioli it ends up losing it’s flavor when it is boiled. did this happen with your recipe

  21. 23

    I’m loving all these controversial chocolate desserts!! Great job. Now I have to just grow some conojes and try some 😉

  22. 24

    I want a mountain of these beauties-adesso! love,love!!

  23. 25
  24. 26

    Chocolate, marscapone, boozy strawberry sauce…yes, you are evil. Thank you.

  25. 27

    i want these for dinner and after dinner! They sound ah-mazing!!
    Thanks for sharing, linked to them in my 100 chocolate recipe round-up

  26. 28
    Tami /

    I am thinking cannoli filling. Hmmmm?

  27. 29
    Amy /

    I absolutely LOVED the idea of this but the end result was disappointing. I got together with two other friends to make a big ravioli dinner for our families and we thought this would be a great dessert to continue the theme. The filling was GREAT, although we did add some powdered sugar and boiled it like a custard to ward off issues with raw egg. The dough however was bland once cooked. We tried adding sugar but it just didn’t do the trick. In the end, it was just ravioli dough and wasn’t sweet enough. Pairing it with the filling didn’t even do it. We love this idea and I hate to say anything negative. We’re undeterred though and want to find a way to make it work. BTW, when we ditched the ravioli part, the filling made a fabulous dip for fresh raspberries.

  28. 30

    My love for baking was pushed to the next level when I saw Dean Fering do chocolate ravioli at the Mansion at Turtle Creek in Dallas like 20 years ago. Still think it was brilliant

  29. 31
    Sonia Crouch /

    I’ve made similar before but with a raspberry filling. 🙂

  30. 32
    Annie /

    What if you do not own a pasta machine. What would be an alternative way?

    • 32.1

      Hi Annie! You could absolutely make these old school using your muscles and a rolling pin.

  31. 33
    Kit /

    I’m trying these tonight! Are they best served warm or will it be ok if I make them ahead and store them in the fridge?

  32. 34

    Just made these tonight. Delicious!!
    Only thing that went wrong was the mascarpone
    filling. It was too thin. Any idea’s on how i can fix that
    the next time? Because for sure there will be a next time:)

    • 34.1

      Hi Monique, so glad you liked it. You can try adding a little more mascarpone next time that should thicken it up.

  33. 35
    Jonathan /

    I made a few of these without the mint as a test for a dessert I’m creating. The mascarpone filling was runny and broken every time. I even put the entire egg in less than half the mascarpone and it hardly helped. I can’t imagine this recipe working as it’s written.

  34. 36

    Oh my.. the possibilities… I can’t even begin..
    (I’m forming a list in my head)
    Thanks for the recipe!

  35. 37
    Kristina Le /

    I just finished making these. I kind of goofed on the filling though – totally forgot to add the egg and sugar to the marscapone, but the filling still turned out great (I guess I discovered the low-sugar version!). I also found that the chocolate ‘pasta’ part was very bland. To compensate, Drizzled (Torani) white chocolate peppermint bark sauce on the plate. Then after boiling the ravioli, I let them sit until they were just a bit damp but still warm and patted them with a paper towel so they were mostly dry. I then dipped one half in chocolate sugar powder, and the other half in vanilla sugar powder. Added a couple raspberries and a fresh mint leaf and they looked – and tasted – incredible! I do not have a pastry cutter or ravioli ring so I used a cookie cutter that looked similar and it worked great. I was able to make 24 large round raviolis (with some dough left over) with this recipe with reusing the leftover dough after cutting them out.

    • 37.1
      Kristina Le /

      Also, I did them old school with a rolling pin and flour everywhere. My arms are killing me! I’m going to get that attachment to my stand mixer first thing tomorrow, that’s for sure!

  36. 38
    misty /

    Do you think I could use almond flour to make the ravioli? I would love to try these, but, cannot have the flour.

    • 38.1

      Hi Misty,
      I completely understand however, I haven’t tried using almond flour. If you do, please let us know how it turns out, I’m sure others would be interested in hearing the results : )

  37. 39
    Roe /

    Can we omit the egg in the filling? If yes, What do u suggest we switch it up with?


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