As I would like to think you can't ever turn out badly with chocolate. Ever. We're not going very as outrageous as Sweet and Spicy Nutella Covered Bacon (which btw is strange. As in you should attempt it soon) yet we're venturing outside of the pastry box. A bit. Alright, a great deal. We're making a chocolate dessert ravioli and we're going to indicate you precisely how you can as well.
The appropriate response is yes. I posted a sneak pinnacle of these reduced down wonders on Instagram when I made them. I'm almost certain they gotten the most likes out of any photograph I've at any point posted. Which makes me think you like chocolate as much as I do. Which is after all for what reason we're companions. Simply joking. Kind of. You all have great taste. I can't contend with great taste.
You start with an essential pasta mixture formula and basically include unsweetened cocoa powder. I grew up with that little notable dark colored box of Hershey's Cocoa Powder gracing my Mom's and Grandma's kitchen wash room and is normally simply the one I incline toward too.
- 2 1/2 cups all purpose flour (plus additional if needed)
- 1/3 cup unsweetened cocoa powder
- 3 eggs - divided
- 1/3 - 1/2 cup water
- 16 ounces mascarpone - room temperature
- 1/4 cup ricotta cheese
- 4 tablespoons sugar - divided
- 1/2 teaspoon pure vanilla extract
- fresh raspberries to garnish - optional
- fresh mint to garnish - optional
- crushed hazelnuts to garnish - optional
INSTRUCTIONS
- Into a large mixing bowl add: flour, cocoa, 2 eggs. Using your mixer, start off slowly until ingredients are incorporated.
- Gradually stream in water while mixer is running and a dough ball has formed.
- Switch to dough hook (or knead by hand) until dough is tacky but not sticky. Wrap dough in plastic wrap and transfer to refrigerator for a minimum of 1 hour to rest.
- While dough is resting making filling. Into a small bowl add: mascarpone, ricotta, remaining egg, 2 tablespoons sugar and vanilla. Mix until well incorporated. Transfer to refrigerator to set up until firm.
- Once dough is chilled, divide into 4 pieces. Using a pasta machine, one at a time, roll out each piece from the widest to the thinnest setting. Keep remaining pieces covered and in refrigerator until ready to use.
- To assemble: Lightly dust clean work surface with flour. Place one pasta sheet on the work surface. Place a teaspoon of filling every 3 inches down the pasta sheet.
- Fold dough over, and press around filling to seal.
- Using a 2" ravioli cutter (or pastry wheel) cut out ravioli. Set ravioli on a baking sheet lined with a silicone mat or parchment paper. Continue with remaining dough.
- Flash freeze ravioli until ready to cook.
- To cook the ravioli, bring water and 2 tablespoons of sugar to a low simmer (when bubbles are only around the edges of pot). Add ravioli (do not crowd pot, do this in batches). When pasta floats to the top leave it for an additional minute or until al dente.
- Remove ravioli with a slotted spoon.
- Serve ravioli over sauce of choice.
Read more our recipe Paleo Chocolate Donuts With Dark Chocolate Icing #desserts #cakerecipe #chocolate #fingerfood #easy
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