3 cups pastry flour
3 ounces melted 80% dark chocolate
½ cup cocoa powder
½ cup confectioners’ sugar
1 egg beaten for egg wash
Canola oil for frying
4 ounces Marscapone
4 ounces ricotta cheese
½ cup confectioners’ sugar
1 teaspoon peppermint extract
1 tablespoon amaretto
1 cup fresh organic strawberries, stems removed
⅓ cup confectioners’ sugar
¼ cup amaretto
½ cup heavy cream
¼ cup confectioners’ sugar
1 teaspoon vanilla extract
No nutrition information available
Make the pasta dough by mixing the pastry flour, salt and cocoa powder in a bowl.
Pour the dry mixture onto a flat surface, create a well in the center then add the eggs.
Whisk the eggs with a fork then begin to combine the dry mix and eggs until a dough ball is formed.
Knead several minutes until dough is smooth, it should be slightly dry.
Then add the melted chocolate, continue to knead until all of the chocolate is incorporated and the dough is slightly tacky.
If the dough is too dry add small amounts (1 tablespoon or less) of water at a time then continue to knead until dough is tacky.
Wrap in cellophane and refrigerate for at least 30 minutes.
Once the dough has rested roll out to about ⅛ inch, thin enough to feed through the thickest setting of a pasta machine.
Cut the dough into 6 inch wide pieces then begin feeding each piece through the pasta machine on the thickest setting.
Continue to thin the pasta by feeding through all settings until 2nd or 3rd thinnest.
In a medium size bowl add all filling ingredients and mix until smooth.
Once the pasta has been thinned lay all sheets on a flat surface sprinkled with flour so the pasta does not stick. Place small dollop of filling, about the size of a quarter, two inches apart half way down each pasta sheet. This should result in half of each pasta sheet with filling and half without. Brush egg wash around every filling dollop. Fold plain half of eacah pasta sheet over filled half. Press around each ravioli filling to seal the dough. Cut into ravioli shape with an individual ravioli press or with a pastry wheel. Let raviolis rest for a few minutes before frying.
In a wok or large sauté pan add 3 inches of canola oil over medium heat. When oil reaches 350o add as many raviolis as fit comfortably in pan. Cook each side 30 seconds then remove from pan and place on rack to cool.
In a food processor or blender combine strawberries, amaretto, and confectioners’ sugar until smooth. Set mixture aside.
In a medium bowl add heavy cream, confectioners’ sugar, and vanilla extract. Using a hand mixer, mix the ingredients until medium peaks form.
To plate, use a spoon to dab quarter size dollop of ravioli filling on plate then spread across perimeter.
Place ravioli’s on top of filling – this will keep them from moving around the plate.
Spoon about a tablespoon of strawberry sauce on top of ravioli then add spoonful of whipped cream next to ravioli.