Chocolate Ravioli with Cherry Ragout
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 160 g flour
- 2 egg (s)
- 2 teaspoons cocoa powder
- 1 teaspoon semolina, (wheat semolina)
- Flour for rolling
- 1 egg yolk, whisked, for brushing
- 2 tablespoon sugar
For the filling:
- 50 g couverture, white
- 80 g ricotta
- 1 squirt lemon juice
- 0.5 ½ vanilla pod (s), the pulp
- 20 g suar
- 1 egg yolk
- Cherry (s) ragout:
- 40 g suar
- 65 ml port wine
- 50 ml red wine
- 100 ml cherry juice
- 200 g cherry (s), pitted
- some butter, ice cold
Print Recipe
Pin Recipe Instructions
- For the ravioli dough, process all the ingredients into a firm, smooth dough. Wrap the dough in foil and let it rest for 2 hours in the refrigerator.
- In the meantime, for the ricotta filling, roughly chop the couverture and melt it in a hot water bath. Mix in the ricotta, lemon juice, vanilla, sugar and egg yolk, stir in the dissolved couverture well.
- After the resting time, roll out the pasta dough very thinly and fill with the ricotta cream and form ravioli.
- For the cherry ragout, caramelize the sugar in a saucepan with port wine, red wine and the cherry juice and reduce the sauce by half over high heat. Remove the saucepan from the hob and stir in the ice-cold butter. Put in the cherries and keep the sauce warm.
- For the ravioli, bring plenty of water to the boil with the sugar in a large saucepan. Cook the ravioli in the gently boiling water for 3 minutes.
- Put the cherry ragout on the plate and add the ravioli.
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