Chocolate Ravioli

Chocolate Ricotta Ravioli

for the dough:

5 oz. all purpose four

2 eggs

3 oz. cocoa powder

1 oz. grated orange peel

a pinch of salt

  • Put the flour in a large bowl with the grated orange peel, salt and cocoa powder.
  • Add the eggs, one at a time and mix well.
  • Put the dough on a table.
  • Knead well with both hands until dough is smooth and elastic.
  • Let the dough rest before rolling it out and cutting as needed. 
for the filling:
1.7 oz. melted chocolate
5 oz. chocolate chips
1.8 oz. ricotta cheese
1.8 oz. mascarpone
5 oz. chopped hazelnuts
14 cl. heavy cream

  • Put the ricotta cheese in a large bowl with mascarpone, chocolate chips and hazelnuts
  • Mix everything with a spatula
  • Pour the melted chocolate and heavy cream into the cheese mixture and blend well with a spatula or whisk.
  • Refrigerate until ready to use.
To assemble:

frying oil
10 oz. chocolate dough
7 oz. chocolate ricotta filling
3.5 oz. heavy cream
1.8 oz. meringue
1 pomegranate, deseeded or mixed berries
2 t. confectioner's sugar

  • Roll out the pasta dough into two thin sheets
  • Using a spoon, space the filling along the entire length of the pasta, leaving space in between.
  • Gently lay the second sheet over the first layer and squeeze the dough over the filling, making sure there is no air in between.
  • Cut with a pastry wheel or use a specialized ravioli cutter. Refrigerate until ready to use.
  • Fry the ravioli in the hot oil and drain.
  • Beat the heavy cream with the confectioners sugar until thick. Break until the meringue into small pieces and mix with the heavy cream and pomegranate seeds and/or mixed berries.
  • Place the cream mixture on a plate and arrange the fried chocolate ravioli around the mixture, scattering more berries around the plate.