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Chocolate Ravioli with Raspberry Sauce




Source of Recipe


The Scotto Family


List of Ingredients





--Ganache
6 tablespoons heavy cream
3 ounces bittersweet chocolate
3 ounces butter

---Pasta
2 tablespoons cocoa powder
2 tablespoons hot water
2 tablespoons melted bittersweet chocolate
1½ cups semolina flour
» cup granulated sugar
3 eggs


Recipe





Ganache

Combine over low heat, stir until melted and refrigerate until set.

Pasta

Combine cocoa and hot water to make a paste. Combine cocoa paste, bittersweet chocolate, semolina flour, sugar, 2 eggs in a mixing bowl with dough hook. Mix dough until smooth, remove from bowl and knead adding flour as necessary until dough is no longer sticky. Wrap in plastic and refrigerate for 1 hour.

Pass dough through a pasta machine according to manufacturer’s instructions to make 2 sheets measuring 6-inches by 16-inches. Evenly space rounded tablespoons of ganache mixture on 1 sheet. Lightly beat one egg and brush pasta sheet in between ganache, lay second sheet on top and press together. Cut into individual ravioli, drop into boiling water for 2-3 minutes (until they float).

Remove from water with slotted spoon, place 6 pieces on serving plate, finish with raspberry sauce and fresh raspberries.
Serving

Serve immediately.


(Serves 4)