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5 from 2 votes

Chocolat Ravioli with Raspberry Cannoli Filling

Author Cooks with Cocktails

Ingredients

  • 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

Instructions

  • Make the Pasta
  • 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.
  • 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.
  • 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
  • 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
  • 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.
  • 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.
  • 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.
  • Cut out the pasta squares and discard the scraps. Continue until all the pasta is made.
  • 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.
  • 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.
  • Place a few of the ravioli on a plate and sprinkle a few raspberries on top and then the white chocolate sauce.
  • Enjoy!