Chocolate Ravioli with White Chocolate Filling Recipe

This is a spectacular, sweet pasta, with cocoa powder added to the flour. The pasta packets contain a rich creamy filling.

Ingredients:

175 g/ 6 oz/ 1 1/2 cups

25g/ 1 oz/ 1/4 cup
30 ml/ 2 tbsp
2


For the filling:
175 g/ 6 oz
350 g/ 12 oz/ 3 cups
1

plain flour
pinch of salt
cocoa powder
icing sugar
large eggs
single cream & grated dark & white chocolate, to serve

white chocolate
cream cheese
egg, plus 1 beaten egg to seal

Method:

1. Put the flour, salt, cocoa and icing sugar into a food processor, add the eggs, and process until the dough begins to come together. Tip out the dough and knead until smooth. Wrap and rest for 30 minutes.

2. To make the filling, break up the white chocolate into squares and melt it in a basin placed over a pan of barely simmering water. Cool slightly, then beat into the cream cheese with the egg. Spoon into a piping bag fitted with a plain nozzle.

3. Cut the dough in half and wrap one portion in clear film. Roll out the pasta thinly to a rectangle on a lightly floured surface, or use a pasta machine. Cover with a clean, damp dish towel and repeat with the remaining pasta.

4. Pipe small mounds (about 5 ml/ 1 tsp) of filling in even rows, spacing them at 4 cm/ 1 1/2in intervals, across one piece of the dough. Using a pastry brush, brush the spaces of dough between the mounds with beaten egg.

5. Using a rolling pin, lift the remaining sheet of pasta over the dough with the filling. Press down firmly between the pockets of filling, pushing out any trapped air. Cut into rounds with a serrated ravioli cutter or sharp knife. Transfer to a floured dish towel. Cover and rest for 1 hour.

6. Bring a large pan of water to the boil and add the ravioli a few at a time, stirring to prevent them sticking together. Simmer gently for 3-5 minutes, then remove with a slotted spoon. Serve with a generous splash of single cream and some grated chocolate.

SERVES 4

 

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