How to Make Chocolate Ravioli

chocolate ravioli on a silver plate with raspberry puree and chopped nuts with 2 silver forksHow 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. 
chocolate ravioli on a baking tray surrounded by ravioli stamps and bowl of fillingIs 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.

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

 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.

chocolate ravioli over raspberry puree on plate with forks text overlay chocoalte ravioli on baking sheet with ravioli stampWhat 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.

chocolate ravioli on baking sheet with ravioli stamp and bowl of filling

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.

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


Chocolate Ravioli

Chocolate Ravioli


  • 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


  1. Into a large mixing bowl add: flour, cocoa, 2 eggs. Using your mixer, start off slowly until ingredients are incorporated.
  2. Gradually stream in water while mixer is running and 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 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.
  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.


  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 : )

    • 38.2
      Sam /

      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.

  37. 39
    Roe /

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


  1. Sunday Roundup 10/7/12 - Savory Simple - [...] Bellalimento: How to Make Chocolate Ravioli [...]
  2. Ravioli « - [...] kaynak: [...]
  3. Pinterest Recipes: Chocolate Treats | Hungry, Darling? - [...] Chocolate Ravioli: These wonderful, unusual pasta pockets are filled with a vanilla and mint flavoured mascarpone and look delicious.…
  4. Marbling and ravioli, two italian classics you don’t expect in this way | BLYSSfully Yours... - […] Chocolate ravioli and “crazy ass chocolate + vanilla marble cookies sandwiched with a MALTED VANILLA BROWN BUTTER GELATO” from…
  5. How to Make Chocolate Ravioli – Edible Crafts - […] here on Bell’ Alimento for the recipe and […]
  6. DIY Oxford Sneakers! Valentine Heart Pillow! Knit a Pom Pom Beanie! Make a Ribbon Table Runner! Easy Fabric Covered Button Earrings! Burlap and Wood LOVE Sign! Beach and Boots Quilt Block Quilt! Mini Succulent Planters! Hot Air Balloon Embroidery! Safe Bo - […] FOR THE FULL RECIPE, CLICK HERE: […]
  7. DIY Oxford Sneakers! Valentine Heart Pillow! Knit a Pom Pom Beanie! Make a Ribbon Table Runner! Easy Fabric Covered Button Earrings! Burlap and Wood LOVE Sign! Beach and Boots Quilt Block Quilt! Mini Succulent Planters! Hot Air Balloon Embroidery! Safe Bo - […] FOR THE FULL RECIPE, CLICK HERE: […]
  8. 101 Ideas for Valentine's Day - Meet Penny - […] Chocolate Ravioli from Bell’ Alimento […]
  9. Fifty Shades of Chocolate | The Cookbook Diva - […] Eclair 6) Chocolate & Zucchini – Chocolate Starter Bread 7) Bella’alimento – Chocolate Ravioli 8) Tide & Thyme –…
  10. #38 – Home Made Ravioli: Spinach & Goat Cheese | 365 Days of Easy Recipes - […] Chocolate Ravioli from Bell’alimento […]
  11. If You Love Ravioli, Celebrate Its National Holiday With These Epic Recipes - TrulyTimes - […] I’m glad that I was wrong about dessert ravioli…so, so […]
  12. If You Love Ravioli, Celebrate Its National Holiday With These Epic Recipes | Viral Times - […] I’m glad that I was wrong about dessert ravioli…so, so […]
  13. If You Love Ravioli, Celebrate Its National Holiday With These Epic RecipesMobility…the growth of any business | Mobility...the growth of any business - […] I’m glad that I was wrong about dessert ravioli…so, so […]
  14. If You Love Ravioli, Celebrate Its National Holiday With These Epic Recipes | Best Home Market Online Shopping - […] I’m glad that I was wrong about dessert ravioli…so, so […]
  15. Fried Ravioli with Raspberry Chocolate Goat Cheese - […] Ravioli with Raspberry Chocolate Goat Cheese Chocolate dough adapted from Bell’ Alimento, raspberry sauce from Taste of Lizzy […]

Leave a Reply