The Dessert Ravioli
- serves 4
This recipe skips the dinner presentation and delivers sweet, delicious ingredients like chocolate, whipped cream, raspberries and icing sugar, all wrapped up in egg ravioli shells.
1 ½ cups flour
¼ cup cocoa powder, plus extra for dusting
3 Tbsp sugar
1 pinch salt
½ cup whipped cream
1 tsp vanilla extract
1 cup chocolate hazelnut spread
1 cup raspberry jam
1 cup fresh raspberries
2 cups dark chocolate chips
1 Tbsp butter, melted
Icing sugar, for garnish
Strawberries, for garnish
Whipped cream, for garnish
1. Begin by making the pasta. In a large mixing bowl sift flour, cocoa powder, sugar, and salt. Whisk together. Make a well in the centre of the dry ingredients. Crack the eggs into the well and use a fork to mix the eggs into the dry mixture. Once the egg is almost incorporated, transfer to a floured surface. Lightly knead the dough, folding it over several times for about 3-5 minutes. If the dough becomes sticky dust with more flour. Once the consistency of the dough is spongy, wrap it in plastic wrap and place it in the fridge to rest.
2. In a large bowl add whipped cream, vanilla extract, and chocolate hazelnut spread. Gently fold the ingredients together using a spatula. Place in the fridge until you’re ready to build your ravioli.
3. In a pot over low heat add raspberry jam, raspberries, chocolate chips, and butter. Stir together with a spoon. Once the chocolate chips have melted, increase heat to medium. Bring to a boil stirring constantly. Remove from heat.
4. Next make the ravioli using a ravioli mold. Dust the surface of the mold with flour. Remove the pasta dough from the fridge. Cut into 4 equal portions, keeping the ones you aren’t using covered with a towel. Using a pasta machine roll each portion out with the thinnest setting. Lay one sheet on top of the mold and gently press down where the ravioli spaces are. Fill each indentation with a teaspoon of chocolate filling.
5. Brush the outline of the ravioli sections with a little water. This will act as the glue to keep the edges together. Lay a second piece of dough over the top and use a rolling pin to roll over the mold. Placing a lined baking sheet over the top of the mold, flip and gently remove the ravioli. You may need to separate some of the pieces. Repeat for the other two sheets. Place in fridge.
6. To cook the ravioli, bring water to a rolling boil in a wide mouth pot, reduce heat to a simmer. Gently place 4-6 ravioli at a time into the water for approximately 5 to 7 minutes. Remove and place on a plate.
7. To serve, place cooked ravioli on a serving plate, add raspberry chocolate sauce to the plate with a tablespoon, using the back of the spoon to spread a design on the plate. Drizzle chocolate syrup over the ravioli, dust with icing sugar and cocoa powder. On the side add a dollop of whipped cream and a strawberry.