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.
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:
- Lobster ravioli with browned butter sauce
- Roasted beet ravioli with marscarpone thyme filling
- Pan fried ravioli with brown butter herb sauce
- Roasted carrot ravioli
- Farm stand ravioli with zucchini
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.
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.
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)
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:
- 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).
- Cook over medium heat until fully combined. Taste for sweetness, and add more sugar, if desired.
- 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.
- 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!
- 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)
- Into a large mixing bowl, add: flour, cocoa, and 2 eggs. Using your mixer, start off slowly until ingredients are incorporated.
- Gradually stream in water while mixer is running until 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, 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.
- 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, like my raspberry puree. Enjoy!
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More Delicious Desserts To Try
If you’re feeling inspired by my chocolate ravioli recipe, you’ll love these other decadent desert recipes:
It makes our day when you recreate any of our recipes. If you do, please consider leaving a star rating on this recipe, take a photo and TAG me on Instagram with #bellalimento. We would love to see them!