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    Chocolate Dessert Ravioli

    Published: Jan 4, 2021

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

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    Chocolate Dessert Ravioli

    Originally posted January 12, 2012. Updated 01/04/2021

    Chocolate Ravioli, arranged on a dark plate. It is drizzled with a cream sauce, and raspberries and a mint spring.

    Chocolate Dessert Ravioli is a little bit of work, but always impressive! Vary the fillings and sauces to make it your own!

    Within the next two weeks, I should have a skeleton of a kitchen - cabinets and counters, but no cabinet faces, doors, or trim. So excited!

    In the meantime, however, I'm forced to dig through my archives - across several computers - for older photos and recipes that I have not yet posted.

    In today's case, this chocolate dessert ravioli recipe was featured in my first cook book, The Spirited Baker.

    The photos were taken prior to publication, with the aim of being the divider page for the "Fancy" chapter. (Well, the ones in the white bowl with the raspberry sauce, anyway!).

    A white bowl holds 2 large chocolate ravioli. There is whipped cream and raspberry sauce on the side, and it is garnished with raspberries and mint.

    Well, I had a change of heart, went with that gorgeous photo of the truffles instead, and have been sitting on these photos ever since. Time to share!

    There are so many different ways to make a traditional dinner favourite - ravioli - into a new dessert favorite.

    Dough and filling types can be mixed and matched, cooking method can vary - baked, boiled, deep fried - and various different sauces can be used.

    Dessert ravioli can be a little more labor intensive than some other recipes, but the effort is worth it!

    Dessert ravioli is something unique and unexpected. With a little creativity in presentation, it can really be a showstopper for your guests!

    Try serving it in martini glasses, with a light drizzling of sauce - using one of the recipes below.

    Now, before I get to the base pasta recipe and instructions, I wanted to go over some of the options you have for filling

    Chocolate Ravioli, arranged on a dark plate. It is drizzled with a cream sauce, and raspberries and a mint spring.

    Ricotta Cheese Filling

    This filling is what we default to whenever making dessert ravioli.

    While we generally do it exactly as written here, another option is to add fruit powder in, as well. See below for info on that!

    1 ½ cups Ricotta cheese, well drained
    ¼ cup Sugar
    1 Large Egg
    1 Tbsp Liqueur of choice (I like Amaretto for this!)

    Combine ingredients, stirring till well incorporated. Chill until use.

    Chocolate Dessert Ravioli, arranged on a dark plate. It is drizzled with a cream sauce, and garnished with raspberries and a mint spring.

    Fruity Ricotta Filling

    Fruit powder - fruit that has been freeze dried and pulverized - is available in a wide variety of flavours. I talk about it a bit - and have links to purchase it - in my Blueberry Pavlova post. https://celebrationgeneration.com/blueberry-pavlova-recipe/

    It’s a highly concentrated flavour that can add a punch to your batch of ricotta cheese filling. As an example, tangerine powder in the filling pairs nicely with a Kahlua cream sauce.

    Because fruit powders can vary in intensity, I recommend starting with adding a tsp or two - before adding your egg. Stir it in, taste, and add more if you’d like.

    Chocolate Ravioli, on a dark coloured plate. There are 3 raspberries and a mint sprig, as garnish.

    Cream Liqueur Sauce

    We tend to make this with Kahlua - as pictured throughout this post - but you can use almost any liqueur you like.

    1 Tbsp Cornstarch
    ¼ cup Granulated sugar
    ⅔ cup Heavy whipping cream
    ⅓ cup Liqueur of choice

    In a small saucepan, whisk together corn starch and sugar until well combined. Add heavy whipping cream and continue whisking until well combined and smooth.

    Bring to a simmer over medium heat, stirring frequently until mixture thickens. Remove from heat, whisk in liqueur. Use warm or cold.

    Chocolate Dessert Ravioli, arranged on a dark plate. It is drizzled with a cream sauce, and garnished with raspberries and a mint spring.

    Boozy Berry Sauce

    ½ cup Liqueur of choice*
    ½ cup Water
    3 cups Berries*
    1-2 Tbsp Cornstarch
    1 Tbsp Water

    Combine water, sugar, and berries together in a medium saucepan. Bring just to a boil, reduce heat and simmer for 7 minutes.

    In a small bowl, stir cornstarch and water together to form a smooth, thick paste. 1 Tbsp of cornstarch will yield a runnier sauce, while 2 Tbsp will create a thicker sauce - go with whichever you prefer!

    Carefully pour this paste into the berry mixture, stir to incorporate fully.

    Bring fruit mixture back up to a simmer, allow to cook for another 2-3 minutes, or until desired consistency.

    * For photos in this post that show the raspberry sauce, I had used Chambord liqueur and fresh raspberries.

    Almost any fruity liqueur would work; this sauce is especially good with Grand Marnier, Chambord, or Limoncello. As for berries, use any you’d like - solo or in combination with other berries.

    A white bowl holds 2 large chocolate ravioli. There is whipped cream and raspberry sauce on the side, and it is garnished with raspberries and mint.

    Flavoured Whipped Cream

    For EXTRA special presentation, whip up some fresh whipped cream.

    I'll whip up about 1 cup of heavy cream and 2 Tbsp sugar.

    Once it reaches the desired consistency, add in a couple Tbsp of your favorite liqueur.

    Garnish with fresh berries and mint leaves, for a little pop of color.

    Cover Image for 'The Spirited Baker'cookbook.

    Interested in boozy culinary fun? You should check out my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:

    Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

    To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.

    Chocolate Ravioli, arranged on a dark plate. It is drizzled with a cream sauce, and raspberries and a mint spring.

    More Chocolate Recipes

    Looking for a tasty ways to indulge your inner chocoholic? I've got you covered!

    Chewy Black Forest Cookies
    Chocolate Whoopie Pies
    Chocolate Fondues and Fountains
    Cookies N Cream Cake
    Creme de Menthe Nanaimo Bars
    Dark Chocolate Coffee Truffles
    Ultimate Double Chocolate Brownies
    Grownup Hot Chocolate & Hot Cocoa
    Homemade Deep N' Delicious Cake
    Milk Chocolate Chai Truffles
    Peppermint Patties
    Puffed Wheat Squares

    Chocolate Ravioli, on a dark coloured plate. There are 3 raspberries and a mint sprig, as garnish.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    Anyway, on to that Chocolate Ravioli Recipe!

    Chocolate Ravioli, arranged on a dark plate. It is drizzled with a cream sauce, and raspberries and a mint spring.

    Chocolate Dessert Ravioli
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    5 from 1 vote

    Chocolate Dessert Ravioli Recipe

    This Chocolate Dessert Ravioli is a little bit of work, endlessly customizable, and always impressive! Vary the fillings and sauces to make it your own!
    Prep Time30 mins
    Cook Time20 mins
    Resting Time1 hr
    Total Time1 hr 50 mins
    Course: Dessert
    Cuisine: American, Italian
    Keyword: Chocolate, chocolate ravioli, dessert ravioli, homemade pasta, pasta, ravioli
    Servings: 4 People
    Calories: 337kcal
    Author: Marie Porter

    Equipment

    Pasta Maker (Optional)

    Ingredients

    • 2 ⅓ cups All-Purpose Flour
    • ½ cup Cocoa Powder
    • 3 Large Eggs
    • ⅓ cup Water
    • Ricotta Filling recipe below
    • Cream Liqueur Sauce recipe below OR
    • Raspberry Sauce recipe below

    Instructions

    • Combine flour, cocoa and eggs in food processor until fully incorporated.
    • Slowly stream ⅓ cup (75 ml) water into the mix – while running – until dough comes together. You may not need the whole amount of water.
    • Knead dough until smooth, wrap tightly in plastic wrap, allow to rest for 1 hour.
    • Roll dough as thin as possible – about 1/16″ of an inch. Having a pasta machine for this is handy, but it can be rolled with a rolling pin… and a bit of patience!
    • Use a round cookie cutter or rim of a glass – 2.5 – 3″ or so – to cut rounds from the dough.
    • Mound 1-2 tsp (5-10 ml)of filling into the middle of a round, top with another round.
    • Carefully seal the edges by running a wet finger around the inner edge of a round, then pinching the edges together around the entire seam. Alternatively, use a ravioli or pierogi maker.
    • 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.

    Notes

    * For this photo shoot, I had used Chambord liqueur and fresh raspberries. Almost any fruity liqueur would work; this sauce is especially good with Grand Marnier, Chambord, or Limoncello. As for berries, use any you’d like – solo or in combination with other berries.
    For EXTRA special presentation, whip up some fresh whipped cream. I’ll use about 1 cup of heavy cream and 2 Tbsp sugar. Once it reaches the desired consistency, add in a couple Tbsp of your favorite liqueur – for this shoot, we used Amaretto, to mirror the filling flavor.
    Garnish with fresh berries and mint leaves, for a little pop of color.

    Nutrition

    Calories: 337kcal | Carbohydrates: 62g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 123mg | Sodium: 52mg | Potassium: 287mg | Fiber: 6g | Sugar: 1g | Vitamin A: 178IU | Calcium: 43mg | Iron: 5mg

    Chocolate Dessert Ravioli, arranged on a dark plate. It is drizzled with a cream sauce, and garnished with raspberries and a mint spring.

    More Pasta Recipes

    Looking for tasty ways to carb load? I've got you covered!

    Antipasto Salad
    Acorn Squash Tortellini with Nutmeg Cream Sauce
    Basic and Flavoured Pasta - Homemade!
    Beet and Goat Cheese Ravioli With Basil Cream Sauce
    Creamy Creole Pasta - Gluten-Free
    Marie's Pasta Salad
    Pasta Alla Porters
    Spinach Pine Nut Ravioli with Brown Butter Sauce
    Spanakopita Tortellini

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    Reader Interactions

    Comments

    1. Jamie H

      January 13, 2012 at 10:54 pm

      Drooling! No, seriously, when I saw the liquor mixed with chocolate and raspberries, my mouth totally started watering!

      Reply
    2. Kim Bee

      January 22, 2012 at 12:42 am

      This blew my mind. It's completely off the charts. I cannot stop staring.

      Reply

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    Marie Porter
    Evil Cake Overlord, All -Around Kitchen Badass!

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    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

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