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.
Roll 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.
To 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).
Coming later … chocolate raspberry sauce.
Oh my goodness. Yum!!!
That looks so delicious!
Thanks! They are good and the great thing is I have a lot in the freezer that will make a quick dessert! 🙂
How many ravioli does this recipe make
Hi Bonnie thank you for stopping by my blog. I’m glad you were able to find my recipe and hope you like it! It would depend on how thick or thin you roll your dough but I made approximately 50 ravioli. Let me know how it turns out. 🙂
These are absolutely brilliant! 🙂
Well thank you! 🙂
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 🙂
Thanks! Let me know how you like it once you get your pasta machine. 🙂
Love this! So creative, beautiful, and I’m willing to bet it’s delicious too.
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!
Wait Pasta Princess, are you kidding me? Those are the MOST amazing things I have ever seen. WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Posting that on FB!
LOL I like your unbridled enthusiasm!! 🙂 Wow … thank you John! I take it you are a chocolate lover?
What a lovely pasta, good idea, thanks! 🙂
Thank you! 🙂
This recipe makes me want to get a pasta machine just so I can try it!! It looks amazing!
LOL … well go for it … go out now and buy a pasta machine! 🙂
good gracious! these look gorgeous AND delicious.
Well thank you! 🙂 I thought it was time to try something different.
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. 🙂
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That looks crazy good. Thanks for sharing!
Thanks so much!
I would love to make this, but you haven’t sent the raspberry sauce recipe yet! Please do.
Sorry … I will try to get that posted soon.
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OMG – that’s all I’m saying, Girlfriend!!!!!!!!!!!!!!!
Lol I take it you like the idea?! I thought it was time for some creative pasta. :-). How have you been?
Wow! I’ve been traveling every week for work since the 1st part of May…will be in Orlando until the end of Sept. Then, back home to do 650 loads of laundry! LOL! I’ve not blogged in months….will try to catch up on my blogging friends soon!
Wow that is a lot of traveling!! If it was travel for pleasure I’d be in heaven!! I bet it will feel good to be home in your own bed! 🙂
These look amazing, can’t wait to make them. One question, sweetened cocoa powder or unsweetened?
Thank you :-). I made them with unsweetened cocoa. Let me know how you like them.
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!
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.
Thanks Pasta Princess. I’ll let you know how I do 🙂
You’re welcome. 🙂 Happy pasta making – I’d love to hear how they come out!
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?
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!
Hi! Would you need to have a pasta machine to make this? 🙂
No, you could make these without a pasta machine. A pasta machine just speeds up the process and makes it easier. 🙂
Reblogged this on Anitra Jean Kinison's Blog.
Do your recipes work with Philips Pasta Maker? They look and sound delicious?
Thank you. I haven’t used that pasta maker so I can’t say for sure but I would think my recipes would work. If your pasta maker came with a recipe book compare the recipes to see if the quantities are similar.