5 from 2 votes

Chocolat Ravioli with Raspberry Cannoli Filling

Author Cooks with Cocktails


  • Raspberry Cannoli Filling
  • 3/4 cup ricotta cheese
  • ¼ cup mascarpone cheese
  • ½ tsp cinnamon
  • ¼ cup powdered sugar
  • 1 cup fresh raspberries (or ¾ cup thawed raspberries)Chocolate Pasta
  • 2 oz Perugina 51% Cacao Chocolate Bar
  • 1 ½ cups flour
  • 2 eggs
  • 2 tbsp Colavita Cold Pressed Extra-Virgin Olive OilWhite Chocolate Sauce
  • 1.5 oz Perugina White Chocolate Bar
  • 2 tbsp raspberry chocolate liqueur or plain raspberry liqueur


  1. Make the Pasta
  2. Add the flour and salt to a large bowl and make a well in the middle. Add the eggs and the oil to the well. Mix the eggs and oil into the flour.
  3. Melt the chocolate in the microwave or in a glass bowl over hot water. Add the melted chocolate to the flour mixture and mix well.
  4. Knead the dough well until the dough gets very smooth. If its too stiff just add a little bit more oil. Only about half a teaspoon at a time. Then cover with saran wrap and let it rest for an hour on the counter before you use it.

    Make the Filling
  5. In a medium sized bowl, add the cheeses, raspberries, sugar and cinnamon. Stir well, cover, and set aside in the fridge till you are ready to use it.

    Make the Ravioli
  6. Cut the pasta dough into quarters. Put one of the quarters through the pasta maker to make a long sheet of pasta. Alternatively you can roll it out into a long rectangle.
  7. Lay the dough on a flat surface and spoon a tablespoon of the filling into the middle of the rectangle and all the way down the sheet about 3 inches apart. Beat the egg and brush it in a square shape around each mound of filling.
  8. Roll another quarter of dough in the pasta maker or with a rolling pin. Place the second sheet on top of the second, covering the first one. Press the top layer against the bottom layer firmly around the filling to seal it.
  9. Cut out the pasta squares and discard the scraps. Continue until all the pasta is made.
  10. Boil a big pot of water while you make the ravioli. When you are ready to cook it, drop the pasta into the boiling water and cook for about 5 mins or until the ravioli floats.
  11. While the pasta is cooking, make the white chocolate sauce by melting the chocolate in a glass bowl and then adding the liqueur to it and mix well. Set aside. If it gets cool and hard, just heat it up a little to melt it again.
  12. Place a few of the ravioli on a plate and sprinkle a few raspberries on top and then the white chocolate sauce.
  13. Enjoy!