How to Make Chocolate Ravioli.
I have a surprise. Ravioli isn’t just for dinner. No it’s not. It can be dessert too. Mind blown right? You could actually make a regular ravioli and have another ravioli for dessert. I can’t even. A whole ravioli themed dinner. If you do, please invite me. I’ll bring the wine, or probably bourbon, but let’s not split hairs.
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. Okay, a lot. We’re making a chocolate dessert ravioli and we’re going to show you exactly how you can too.
Is Ravioli for Dinner or Dessert?
The answer is yes. I posted a sneak peak of these bite sized beauties on Instagram when I made them. I’m pretty sure they received the most likes out of any photo 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. Y’all have good taste. I can’t argue with good taste.
What type of chocolate do you use?
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 and is naturally just the one I gravitate to as well.
I think a dark chocolate unsweetened cocoa powder would be divine as well.
What do you fill the ravioli with?
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.
I recommend that you make these ravioli the day before or even a few days before you’re ready to serve it (as it’s good to flash freeze them before boiling).
You’ll want to make the filling first and let it set up for a few hours. You don’t want runny filling. That would making try to fill the ravioli an exercise in frustration. There’s enough hard things about adulting, we don’t need to add to it.
What kind of sauce do you use?
I like to make a fruit puree. A boozy raspberry sauce is my preferred sauce. Simple 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, bourbon) and cook over medium heat until combined. If you like it sweeter add more sugar.
Cook until raspberries are in a sauce consistency. If you don’t like the seeds you can strain the sauce prior to serving. They don’t both me so I roll with it. Garnish with additional fresh berries a few fresh mint leaves and crushed nuts. Because I’m extra like that.
What shape pasta cutter should I use?
You can use any shape pasta cutter you like. I went with round but heart shaped would be perfect for a special occasion dessert.
- 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 - 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
- Into a large mixing bowl add: flour, cocoa, 2 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, ricotta, remaining egg, 2 tablespoons sugar and vanilla. Mix until well incorporated. Transfer to refrigerator to set up until firm.
- 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 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.
- Flash freeze ravioli until ready to cook.
- 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.
- Remove ravioli with a slotted spoon.
- Serve ravioli over sauce of choice.
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