Chocolate Ravioli

with Sweet Ricotta Filling and Berry Compte

Chocolate Ravioli with Sweet Ricotta Filling and Berry Compote

Recipe by Derick Kuntz
0.0 from 0 votes
Course: Dessert
Servings

8

servings
Prep time

1

hour 
Cooking time

30

minutes

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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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.

Cabernet Sauvignon Wines

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