Chocolate Ravioli Filled With Raspberry Cream

  1. In a bowl, add the flour, cocoa, and eggs. Beat using an electric mixer until the ingredients have incorporated.
  2. Slowly add the water while still beating.
  3. Using the dough hook, beat until the dough is smooth and elastic.
  4. Cover with plastic wrap and refrigerate for 1 hour.
  5. In a bowl, beat the cream cheese until smooth and creamy.
  6. Add the jam and egg, then continue to beat until smooth.
  7. Add superfine sugar to taste, if needed.
  8. Divide the dough into 4 parts.
  9. Using a pasta machine, slowly stretch the dough. Use flour as needed. This process can also be done using a rolling pin.
  10. Place the pasta on a lightly floured flat surface. Cover with a clean rag.
  11. Repeat the process for the 3 remaining parts.
  12. Add a spoonful of the filling every 4 centimeters on 2 of the pasta strips.
  13. Place the other 2 pasta strips on top to cover. Press around the filling to seal.
  14. Use a cookie cutter to cut out circles.
  15. In a pot, add plenty of water and 3 tablespoons sugar. Cook the ravioli 6 or 7 pieces at a time. Once they rise to the surface, count 2 minutes and then remove from the pot.
  16. Continue with the rest of the pieces.
  17. Garnish to taste and serve warm or cold.

flour, cocoa, eggs, water, sugar, cream cheese, raspberry, egg, sugar, red food coloring optional

Taken from www.yummly.com/recipe/Chocolate-Ravioli-Filled-with-Raspberry-Cream-632001 (may not work)

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