Chocolate Ravioli
with Sweet Ricotta Filling and Berry Compte
Chocolate Ravioli with Sweet Ricotta Filling and Berry Compote
8
servings1
hour30
minutesInspired by one of the first desserts Chef Derick created, this chocolate ravioli paired with B Cellars Cabernet Sauvignon is the perfect end to any meal. Rich and flavorful without being too sweet. The espresso in the pasta will help to amplify the earthy characteristics of Cabernet Sauvignon, while the berry compote will bring forth the fruit in the wine. The richness of the filling will help to cut through the tannins found in Cabernet Sauvignon.
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Ingredients
- CHOCOLATE PASTA
1 Tbsp 1 sugar
1 Tbsp 1 ground espresso
1 cup 1 flour
2 Tbsp 2 cocoa powder
1/4 tsp 1/4 salt
1/4 cup 1/4 prepared espresso
1/2 Tbsp 1/2 olive oil
1 1 egg
1 1 egg yolk
- BERRY COMPOTE
1 cup 1 blueberries
1 cup 1 raspberries
1 cup 1 blackberries
1 cup 1 strawberries
1/2 cup 1/2 sugar
pinch salt
pinch black pepper
pinch all spice
- SWEET RICOTTA FILLING
1/2 cup 1/2 mascarpone
1/2 cup 1/2 ricotta
1/2 1/2 vanilla bean
2 Tbsp 2 powdered sugar
pinch salt
- ADDITIONAL INGREDIENTS
1/2 cup 1/2 butter
1/2 lb 1/2 hazelnuts, toasted
1 1 egg
1/4 lb 1/4 block of dark chocolate
Directions
- PASTA DOUGH
- Add all dry ingredients into a mixer with a dough hook.
- In a separate bowl, combine all wet ingredients.
- Slowly add the wet ingredients into the dry and mix until dough forms and pulls away from
- the side of the bowl.
- Add more flour as needed.
- Continue to let knead for 5 minutes.
- Let dough rest for 1 hour.
- BERRY COMPOTE
- In a small sauce pot, combine ingredients and bring to a gentle simmer.
- Stir frequently as the berries cook.
- Mash the berries as they continue to break down.
- Cook over medium heat until compote has thickened.
- Remove from heat, let cool.
- SWEET RICOTTA FILLING
- Combine ingredients in a mixing bowl
- RAVIOLI
- Using a pasta roller, slowly work your way from setting 1 to 5.
- Cut into squares about 2 in X 2 in.
- Place raw egg in a small bowl and mix.
- Brush bottom square with egg mixture.
- Fill with 2 oz of sweet ricotta filling.
- Brush edges with egg mixture.
- Layer another square on top and crimp edges with a fork.
- COOKING
- Bring a large pot of water to a boil.
- Carefully add fresh ravioli and cook for 3 minutes or until al dente.
- In a sauté pan add butter and brown.
- Add small amount of pasta water.
- Add ravioli in batches and toss in butter.
- ASSEMBLY
- Place a generous amount of berry compote to plate.
- Add 2-3 raviolis.
- Top with crushed hazelnuts.
- Grate chocolate over the top.
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Pairing Suggestions
Inspired by one of the first desserts Chef Derick created, this chocolate ravioli paired with B Cellars Cabernet Sauvignon is the perfect end to any meal. Rich and flavorful without being too sweet. The espresso in the pasta will help to amplify the earthy characteristics of Cabernet Sauvignon, while the berry compote will bring forth the fruit in the wine. The richness of the filling will help to cut through the tannins found in Cabernet Sauvignon.
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