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Chocolate Ravioli

Chocolate Ravioli? Is that even possible?  Yes! Not only is it possible, but it also tastes great and will be a hit at any family party or event. We'll teach you how to make it.

 

Chocolate Ravioli? Is that even possible?

Yes! Not only is it possible, but it also tastes great and will be a hit at any family party or event. We’ll teach you how to make it.

Ingredients: 

  • 2 1/2 cups all-purpose flour
  • 1/3 cup cocoa powder (unsweetened) 
  • 4 eggs
  • 1/3 – 1/2 cup water
  • 10 ounces mascarpone
  • 4 tablespoons sugar – divided
  • 1 & 1/3 teaspoon pure vanilla extract

Directions:

  1. In a large bowl add flour, cocoa, and 3 eggs. Slowly mix them well. Next, gradually stream in water while the mixer is running and a ball of dough forms.

  2. Knead the dough until it is tacky (but not sticky). Then wrap the dough in a plastic wrap and chill for an hour minimum in the refrigerator.

  3. In a small bowl add mascarpone, 1 egg, 2 tablespoons of sugar, and vanilla. Mix well, then place in the fridge until ready to use.

  4. When the dough is ready, divide into 4 pieces. Using a pasta machine (or rolling pin), one at a time, roll out each piece from the widest to the thinnest setting. Keep remaining pieces covered and in the refrigerator until ready to use.

  5. To assemble: Lightly dust a 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.

  6. 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.

  7. 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.

  8. Remove ravioli with a slotted spoon. Drizzle with a sauce of choice.

 

 

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Sources

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