Chocolate Ravioli

527

Oh. My. YUM!

These bad boys are made from chocolate pasta dough filled with the ooziest combination of Italian cheese and decadent chocolate, topped with a deliciously sweet and *slightly* tangy red raspberry “spaghetti” sauce…. Are you drooling yet? Wait until you try them!

 

A few weeks back Spencer and I were working on our Blueberry Rhubarb Jam recipe, and something about the way the berries were reducing reminded him of spaghetti sauce and I guess all the gears in his head started turning because later that evening he asked me if a “dessert ravioli” would be something we could make…

Of course it is!

Is it something that either of us have ever had? No. Is it something we could make if we put our heads together? DUH!

Thus, our Chocolate Ravioli was born!

We’ve been sitting on this recipe for a couple weeks, trying to hash out the finer details and come up with what flavor combos would work. I was totally on board from the get-go! Sweeter dishes are usually my thing, but this baby was all Spencer! I’m never going to turn down the opportunity to help bring a vision of his alive- and I am particularly proud of this recipe because it turned out SO DANG GOOD.

I hope you have fun making this recipe and please don’t be frightened by the prospect of making your own pasta dough- it’s insanely easy! I will say this- if you can find a pasta maker, whether it be an attachment for your kitchen aid, a stand-alone machine, or even a hand operated roller, I would definitely recommend buying it! We just used a rolling pin, pizza cutter and fork for this recipe and our dough was just a little too thick- still absolutely DIVINE, but we both agreed we could have had slightly less dough in each ravioli, and we think a pasta maker would have helped immensely!

What You Will Need for the Pasta

  • Flour
  • Cocoa Powder
  • Eggs
  • Water

What You Will Need for the Filling

  • Mascarpone Cheese
  • Whole Milk Ricotta Cheese
  • Powdered Sugar
  • Vanilla Extract
  • Heavy Cream
  • Mini Semi-Sweet Chocolate Chips

What You Will Need for the Raspberry “Spaghetti” Sauce

  • Fresh Raspberries
  • Granulated Sugar
  • Vanilla Extract

Chocolate Ravioli

A delicious and sweet take on a traditionally savory dish, this chocolate ravioli is decadent and sweet and sure to spice up your dessert table!
Course Appetizer, Dessert

Ingredients
  

Chocolate Dough

  • 2 1/2 cups All Purpose Flour
  • 1/3 cup Unsweetened Cocoa Powder
  • 2 Large Eggs
  • 1/2 cup Water

Ravioli Filling

  • 8 oz Mascarpone Cheese
  • 2 Tbsp Whole Milk Ricotta Cheese
  • 1/4 cup Powdered Sugar
  • 3 Tbsp Heavy Whipping Cream
  • 1/2 - 1 tsp Vanilla Extract
  • Mini Semi-Sweet Chocolate Chips (as many as your heart desires!)

Raspberry "Spaghetti" Sauce

  • 12 oz Fresh Raspberries
  • 3/4 cup Granulated Sugar
  • 1/2 tsp Vanilla Extract

Instructions
 

For the Dough

  • Using the paddle attachment on a stand mixer, combine the flour, cocoa powder, and eggs on low until fully incorporated. Slowly trickle the water in until the dough starts to come together, then switch to the dough hook and increase the speed to medium until the dough fully forms and becomes tacky. Your dough will *look* dry but it should come together without falling apart and without sticking to the sides of your mixer. Form into a ball, wrap in plastic, and refrigerate for a few hours (ideally overnight).

For the Raspberry Sauce

  • In a small saucepan on medium heat, bring your raspberries to a boil. Once the raspberries are broken down and bubbling, add in your sugar and vanilla and stir for 5 minutes, then remove from heat. Strain out the seeds and let cool.

For the Filling

  • In a medium mixing bowl with a hand mixer, combine your mascarpone and ricotta cheeses and mix until fully incorporated.
  • Add your powdered sugar, vanilla, and heavy cream until light, fluffy, and creamy.
  • Add in as many mini chocolate chips as you see fit and mix with a spoon. We added about 1/2 a cup.

Assembly

  • Bring a pot with 2 quarts of water and 1 cup of sugar to a boil on medium high heat.
  • Clear a space and dust your surface with flour. Remove your dough ball from the refrigerator and cut in half. Roll out your dough on the floured surface and cut into two large rectangles large enough to accommodate as many ravioli as you can. (We got six jumbo ravioli, but this recipe can yield 12-15 regular sized ravioli). *Make sure to roll your pasta dough relatively thin, we did approximately 1/8 inch thick and it proved to be a little too thick. This dough is sturdy, so don't worry about it rolling too thin and ripping!
  • Using a small cookie scoop, or a tablespoon, add dollops of your filling spaced at least two inches apart on one of your dough rectangles. Using your other dough rectangle, cover the filling and pat down the dough around each dollop of filling using the cupping method (pictured).
  • With a pizza cutter, cut a square around each dollop of filling to create your individual ravioli, leaving enough space to crimp the edges without poking the filling.
  • With a fork, crimp (or press down) all four edges of each ravioli. *I was so excited for these I completely forgot to take a photo of this step, but you can see the crimped edges in one of the photos above!
  • Drop your ravioli two to three at a time into the boiling sugar water and wait for them to float. Once floating, they are ready to serve!
  • Serve in a bowl over the raspberry sauce, add a few more chocolate chips, dust with powdered sugar, and voila! Chocolate Ravioli!
  • Enjoy!
Keyword Chocolate, Raspberry, Ravioli

 

Leave a Reply

Close
A Baker and Her Chef © Copyright 2020. All rights reserved.
Close
%d bloggers like this: