How 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.
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.
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.
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove ravioli with a slotted spoon. Drizzle with sauce of choice.