Date : 06-11-2005

Chocolate Ravioli

For 08 Portions

Ingredients

Flour 350 Gr
Cocoa powder 40 Gr
Icing sugar 30 Gr
Eggs (beaten) 4 Nos
Vegetable oil 3 Ta spo

Filling
White chocolate (melted) 350 Gr
Cream cheese 450 Gr
Eggs 2 Nos
Chopped ginger 2 Ta spo

Topping
Fresh cream 200 Ml
Icing sugar 40 Gr

Method

Sieve together the flour, cocoa and icing sugar and mix with the two beaten eggs and oil.
Knead the dough until smooth and elastic, then cover and place in the refrigerator for 30
min. to chill.
To make the filling, beat the cream cheese and eggs. Gradually add the white chocolate,
stir in the chopped ginger.
Remove the pasta dough from the refrigerator, cut in half and keep one half tightly
wrapped in Clingfilm. Roll out the first half of the dough into a rectangle on a lightly
floured surface, then the filling into a piping bag and pipe small mounds in even rows at
intervals of about 4cm over first dough rectangle. Roll out the other half into a rectangle.
Brush the spaces between the mounds with beaten egg. Position the second dough
rectangle on top of the first. Press firmly between mounds with your finger to seal and
push out any pockets of air. Cut the dough into squares around the mounds using a
serrated pastry wheel or knife. Transfer the ravioli to a lightly floured board and cover it,
leave to rest for 30 minutes.
Bring a large pan of water to the boil, then lower the heat to medium and cook the ravioli,
in batches for 5 minutes, until tender but still firm to the bite. Remove and serve
immediately with lightly beaten fresh cream and icing sugar.