Chocolate Ravioli [Dessert Ravioli]

5 from 1 vote

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

Cook Time20

Resting Time1

Total Time1 50

Course: Dessert

Cuisine: American, Italian

Servings: 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 in the post OR
Raspberry Sauce recipe in the

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 teaspoon (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 tablespoon sugar. Once it reaches the desired consistency, add in a couple tablespoon 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