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How to Make Chocolate Ravioli

By Paula |

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Do you believe ravioli is just a dinner dish? Think again! This chocolate ravioli is served atop a bed of raspberry puree and chopped nuts, making it a decadent and fun dessert that’s sure to impress.

chocolate ravioli on a baking tray surrounded by ravioli stamps and bowl of filling.

Ravioli Is NOT Just an Entree

I have a surprise for you … Ravioli is not just for dinner. It can be dessert, too! Mind blown right?

Just picture it. You could actually make a traditional, savory ravioli for your main course and have another sweeter ravioli for dessert. I can’t even. A whole ravioli themed dinner!

Any of these ravioli recipes would make a wonderful first course to be followed up with my chocolate ravioli to complete the meal:

chocolate ravioli on a silver plate with raspberry puree and chopped nuts with 2 silver forks. Small silver bowls of nuts, raspberries and a small sifter with cocoa powder in background.HOW TO MAKE THE BEST CHOCOLATE RAVIOLI

In my not-so-humble opinion, you can never go wrong with chocolate. Ever. We’re not going quite as extreme as Sweet & Spicy Nutella Covered Bacon (which btw is ridiculous in the best way, and you must try it soon) with this dish, but we’re stepping outside of the dessert box a little. Okay, a lot.

I posted a sneak peak of these bite sized beauties on Instagram when I first made them, and they may have received the most likes out of any photo I’ve ever posted. This makes me think you like chocolate as much as I do, which is, after all, why we’re friends. Just kidding. Sort of. Y’all have good taste. I can’t argue with good taste.

We’re making chocolate ravioli for dessert, and I’m going to show you exactly how you can too. 

chocolate ravioli on a silver plate on top of raspberry puree with 2 forks, topped with mint, and fresh raspberries

 

WHCH CHOCOLATE IS BEST FOR CHOCOLATE RAVIOLI?

You start with a basic pasta dough recipe, and simply 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, so it’s naturally the one I gravitate toward. But feel free to use whichever kind you prefer!

Dark chocolate unsweetened cocoa powder would be divine here, as well.

WHAT’S INSIDE OF CHOCOLATE RAVIOLI?

The beautiful part of this dessert story is that you can fill these ravioli with just about anything your heart desires. I was feeling mascarpone and ricotta cheese with a splash of pure vanilla extract.

chocolate ravioli over raspberry puree on a silver plate. Nuts in bowl, cocoa powder in sifter and vanilla extract in bottle nearby.

I do recommend that you make these ravioli the day before or even a few days before you’re ready to serve them. It’s best to flash freeze them before boiling.

You’ll want to make the filling first and let it set up for a few hours. You do not want runny filling. That would making try to fill the ravioli an exercise in frustration.

There’s enough hard things about adulting. Let’s not add to it.

WHICH PASTA CUTTER SHOULD I USE?

Feel free to use any shape pasta cutter you like. I went with round, but heart-shaped would be perfect for a special occasion. (*Ahem* Valentine’s Day)

chocolate ravioli on baking sheet with ravioli stamps and blue bowl of filling in background.

WHAT KIND OF SAUCE COMPLIMENTS THIS RAVIOLI DISH?

I like to make a fruit puree, so a boozy raspberry sauce is my preferred sauce. Follow these steps for my favorite easy raspberry puree:

  1. Add 6 ounces of fresh raspberries to the bottom of a heavy bottom saucepan along with 1 tablespoon of sugar and a splash of liquid (water, or bourbon).
  2. Cook over medium heat until fully combined. Taste for sweetness, and add more sugar, if desired.
  3. Continue to cook the puree until the raspberries are in a sauce consistency. If you don’t like the seeds, you can strain the sauce prior to serving.
  4. Pour onto serving dish and top with the chocolate ravioli. Garnish with additional fresh berries, a few fresh mint leaves, and crushed nuts (because I’m extra like that). Enjoy!

Pinterest image. Chocolate ravioli over raspberry puree on plate with forks text overlay chocolate ravioli on baking sheet with ravioli stamp. Text overlay that reads How To Make Chocolate Ravioli.

Chocolate Ravioli

chocolate ravioli on a silver plate with raspberry puree and chopped nuts with 2 silver forks

Chocolate Ravioli

Ingredients

  • 2 1/2 cups all purpose flour (plus additional if needed)
  • 1/3 cup unsweetened cocoa powder
  • 3 eggs - divided
  • 1/3 - 1/2 cup water
  • 16 ounces mascarpone at room temperature
  • 1/4 cup ricotta cheese
  • 4 tablespoons sugar, divided
  • 1/2 teaspoon pure vanilla extract
  • fresh raspberries to garnish (optional)
  • fresh mint to garnish (optional)
  • crushed hazelnuts to garnish (optional)

Instructions

  1. Into a large mixing bowl, add: flour, cocoa, and 2 eggs. Using your mixer, start off slowly until ingredients are incorporated.
  2. Gradually stream in water while mixer is running until a dough ball has formed.
  3. 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.
  4. While dough is resting, make filling. Into a small bowl add: mascarpone, ricotta, remaining egg, 2 tablespoons sugar, and vanilla. Mix until well-incorporated. Transfer to refrigerator to set until firm.
  5. 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.
  6. 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.
  7. Fold dough over, and press around filling to seal.
  8. 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.
  9. Flash freeze ravioli until ready to cook.
  10. To cook the ravioli, bring water and 2 tablespoons of sugar to a low simmer (when bubbles are only around the edges of pot). Add ravioli (do not crowd pot, do this in batches). When pasta floats to the top leave it for an additional minute or until al dente.
  11. Remove ravioli with a slotted spoon.
  12. Serve ravioli over sauce of choice, like my raspberry puree. Enjoy!

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© Paula Jones
Cuisine: Italian / Category: Desserts

More Delicious Desserts To Try

If you’re feeling inspired by my chocolate ravioli recipe, you’ll love these other decadent desert recipes:

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Comments

  22. sue says

    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

  23. Cynthia says

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

  29. Amy says

    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.

  30. Veronique says

    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

  33. Kit says

    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?

  34. Monique Brinkhorst says

    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:)
    Monique

    • Paula says

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

  35. Jonathan says

    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.

  36. Jen says

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

  37. Kristina Le says

    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.

    • Kristina Le says

      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!

  38. misty says

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

    • Paula says

      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 : )

    • Sam says

      I think the problem with Almond Flour is that it doesn’t really have the gluten that allows for it to form a nice elastic texture. Baking and things like that can work okay with the substitution but unless you can somehow make almond flour have the same elasticity that regular all-purpose or bread flours have, you will have a difficult time making pasta dough that looks, feels, or tastes like the real thing.

  39. Roe says

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

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