Chocolate and Pasta Lovers Unite – Chocolate Ravioli with Cannoli Filling and Chocolate Raspberry Sauce

Chocolate Ravioli Closeup

Chocolate Ravioli with Chocolate Cannoli Filling and Chocolate Raspberry sauce - A Pasta Princess Original – Time for some creative pasta!

I’ve never had chocolate pasta, nor have I made it.  I am a firm believer that one can never have too much chocolate or pasta.  My inspiration came from my recently canned jars of chocolate raspberry sauce.  In thinking about a creative approach for pasta I came up with chocolate ravioli filled with chocolate cannoli filling.  What a great accompaniment to my chocolate raspberry sauce!  I tried the ravioli warm and I tried them cold and I prefer them chilled.  Get creative, get pasta, get chocolate!  ENJOY!

Chocolate Ravioli Ingredients 

2 1/3 cups Flour
1/2 cup Cocoa powder
3 Large eggs
1/3 cup Water

Combine flour and cocoa in mixer.  Make a well in the middle and add eggs.  Slowly stream 1/3 cup water into the mix – while running – until dough comes together. Attach the dough hook and knead until smooth, approximately 6 minutes.  Wrap tightly in plastic wrap, allow to rest at least 10 minutes.

cannolini fillingRoll dough through a pasta machine to desired thickness.  Using a ravioli form, lay out a sheet of pasta and fill with chocolate cannoli filling.*  Put the top sheet of pasta on, roll with rolling pin to ensure all air bubbles are released and pop out your ravioli.  Store in fridge if eating the same day, otherwise, put on a cookie sheet and put the ravioli in a freezer.  Once frozen they can be stored in a freezer zip lock bag until ready to be devoured.

RavioliTo cook the ravioli bring a large pot of water to a boil. Gently add ravioli to boiling water, one at a time, about 6 to a batch. Ravioli has finished cooking when they float to the surface of the water. Use a slotted spoon to remove cooked ravioli from the water, dip in cool water to halt the cooking process.

Serve warm or cold, dusted with powdered sugar or drizzled with sauce.

Chocolate Cannoli Filling*

  • 12 oz whole milk Ricotta cheese, strained
  • 8 oz Mascarpone cheese
  • 1/2 cup powdered sugar
  • 3 tablespoons cocoa

In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Cover and chill 30 minutes (or until ready to use).

Chocolate Ravioli with Chocolate Cannoli Filling copy

 

Coming later … chocolate raspberry sauce.

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45 thoughts on “Chocolate and Pasta Lovers Unite – Chocolate Ravioli with Cannoli Filling and Chocolate Raspberry Sauce

  1. I’ve eaten something similar in Bobby Chin’s restaurant in Hanoi and it was delicious! Can’t wait to try this recipe once I get a pasta machine :)

    • Thank you so much for the nice compliments! It was fun to make ravioli again (it’s been a little while) and I couldn’t wait to try them! I admit .. they are really delicious! :-)

      Sorry if you get this twice … I had a glitch and wasn’t sure if my reply went through!

  2. Wait Pasta Princess, are you kidding me? Those are the MOST amazing things I have ever seen. WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Posting that on FB!

  3. I just happened upon your blog because of your comment’s on John’s blog. I decided to take a look and I see this and my mind is blown. Seriously! I just picked up a bunch of cocoa powder that was on sale. I do not have a ravioli maker. I’m sure I can figure out something though–especially when I start reading through more of your blog. :-)

    • Thank you so much for such a nice compliment! I’m glad you stopped by and found some recipes you might like to try. Let me know if you try your hand a making ravioli. I’m going to check out your blog as well. :-)

  4. Pingback: Sifted: Minion Cupcakes, Deep-Fried Cookie Dough + More Crazy Desserts | Cooking Bookmarks

  5. Pingback: Chocolate Raspberry Sauce – How Sweet It Is | Pasta Princess and More

  6. I noticed that most ravioli/pasta recipes include olive oil, but your recipe doesn’t. Is there a reason why it should or should not be included in the choc ravioli dough? I hope to make these this weekend as a wedding gift…

    • Hi :-). Olive oil adds great flavor to pasta dough, but for this chocolate ravioli I opted to eliminate the olive oil and let the flavor of the cocoa dominate. I do use olive oil for all my other pastas. Happy pasta making!

  7. Thanks for your reply! One more question -sorry ;) but you list cocoa powder in the ravioli ingredients (& mentioned unsweetened above). Then for the filling, you list “cocoa”. Do you mean cocoa powder here too? Sweetened or unsweetened? And, it doesn’t tell where to add it in your instructions. Do we just add it into the cheese mixture – I assume..thanks.

    • Hi Martha. I don’t mind questions at all. :-) I tend to forget sometimes that I need to be more specific … sorry for the confusion. Yes, it is all unsweetened cocoa powder for the ravioli and for the filling. For the filling you can add the unsweetened cocoa powder along with the sugar into the cheese mixture.

  8. Discovered Chocolate Ravioli via my daughter who got them at the Eastern Market, Capitol Hill in DC. Could not find someone who could make them commercially for me here in Indianapolis…..co-hosting a Bridal Shower and these will be perfect, delicious and unforgettable. So, am making them thanks to your perfect recipe. How many ravioli will this recipe make?

  9. As I had heard there is a learning curve making pasta and is true. Of o
    ur ravioli..the last 15 looked pretty good. Now just need to work on getting it thinner without it falling apart! Was brave and served this first time dessert at a Bridal Shower–was well received-and I drizzle Expresso Basalmic vinegar with a side of whipped cream

    • Thank you for writing back . I’m so glad the ravioli was well received. I would love to have your Expresso Balsamic Vinegar recipe .. that sounds delicious and so different! There is definitely a learning curve making pasta – I remember very well my first attempt at making it! It becomes easy after that!

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