Summary

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

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Instructions

1. 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.
2. 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.
3. After the resting time, roll out the pasta dough very thinly and fill with the ricotta cream and form ravioli.
4. 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.
5. 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.
6. Put the cherry ragout on the plate and add the ravioli.