Chocolate Velvet Ravioli with Raspberry Twist
Indulge in this rich and flavorful Chocolate Velvet Ravioli, filled with a creamy mascarpone and hazelnut blend. Topped with a warm dark chocolate ganache and a tangy raspberry coulis, this exquisite dish is finished with a sprinkle of cocoa nibs and powdered sugar, making it an irresistible dessert for any occasion.
ingredients
- Pasta Dough: - 2 cups all-purpose flour - ½ cup cocoa powder - 3 large eggs - 1 tablespoon olive oil - 1 teaspoon salt
- Mascarpone and Hazelnut Filling: - 1 cup mascarpone cheese - ½ cup finely chopped hazelnuts - ¼ cup powdered sugar - 1 teaspoon vanilla extract
- Dark Chocolate Ganache: - 8 ounces dark chocolate, chopped - ½ cup heavy cream
- Raspberry Coulis: - 1 cup fresh raspberries - 2 tablespoons sugar - 1 tablespoon lemon juice
- Garnish: - Powdered sugar - Cocoa nibs - Whipped vanilla cream
steps
- 1.
In a large bowl, combine flour, cocoa powder, eggs, olive oil, and salt until a smooth dough forms.
- 2.
Roll out the chocolate pasta dough on a floured surface until thin and cut into small squares.
- 3.
In a separate bowl, mix mascarpone, chopped hazelnuts, powdered sugar, and vanilla until well combined.
- 4.
Place a teaspoon of filling onto the center of each square and fold into ravioli pockets, sealing the edges.
- 5.
In a saucepan, combine chopped dark chocolate and heavy cream over low heat, stirring until smooth to create the ganache.
- 6.
Blend raspberries, sugar, and lemon juice until smooth to make the coulis.
- 7.
Bring a pot of water to a simmer and lightly poach the ravioli for 2-3 minutes or until they float.
- 8.
Drizzle warm ganache over the ravioli and add raspberry coulis for a tangy finish.
- 9.
Dust with powdered sugar and cocoa nibs, then serve with a dollop of whipped vanilla cream on the side.
