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.