A Nutty Cocoa Ravioli Recipe

Done
May,16, 2018 8:28 am

Ravioli al cacao ripieni di gorgonzola e noci

Cocoa ravioli stuffed with gorgonzola and walnuts

 

The cocoa gives the pasta a gorgeous nuttiness in flavour and a rich chocolate colour that contrasts brilliantly with the melting gorgonzola and crunchy walnuts inside. Try to find creamy gorgonzola dolce, which has a sweet, mellow flavour instead of the harsher crumbly gorgonzola piccante. Any leftover cocoa pasta can be rolled out again and cut into tagliatelle, which is lovely with a cheese sauce.

 

Serves 6 (makes 30 ravioli)

 

For the pasta

200 g (7 oz/12/3 cups) ‘00’ flour

2 whole eggs, plus 1 egg yolk

15 g (1/2 oz) cocoa powder

1 tablespoon water, if necessary

Make the pasta by following the video below, but mix the cocoa powder into the flour first and add in the extra egg yolk. You may need to add the water if the pasta is very dry as the cocoa powder is very absorbent.

Click Video Below to See Giancarlo making his Cocoa Pasta using a blender…

See Video 1

 

For the filling

Rav 1 Ingredients

50 g (2 oz) walnuts, finely chopped

200 g (7 oz) gorgonzola dolce

100 g (31/2 oz) ricotta

25 g (1 oz) finely grated parmigiano

salt and freshly ground black pepper

Combine all the ingredients for the filling in a bowl and season to taste.

Rav 2 Mix filling

Mix well until all the ingredients are combined

Rav 3 Mix Texture

For the sauce

75 g (21/2 oz) salted butter

1 sprig rosemary

squeeze of lemon juice

25 g (1 oz) pecorino or parmesan, finely grated, to serve

Sauce 1

To make the sauce, heat the butter in a large frying pan with the rosemary for a couple of minutes. Add a squeeze of lemon juice and shake the pan to blend it together.

Combine Sauce

Ravioli

Roll Out …

Rav 4 Roll Out Pasta

Cut into equal squares

Rav 5 Cut into Squares

Add walnut sized spoonfuls of the filling

Rav 6 add filling

Cover with the other square of pasta and gently push out air around the filling

Rav 7 CoverRav 8 Seal

Using a cutter or wine glass (be careful!) cut out individual ravioli

Rav 9 Cut Out

Bring to the boil a large saucepan of well-salted water and cook the ravioli for around 5 minutes or until al dente.

Pasta ready

Drain the pasta and add it to the sauce pan.

Combine

Shake the pan to coat the ravioli in sauce. Serve on warm plates or shallow bowls with parmesan. Discard the sprig of rosemary.

See Giancarlo making them by clicking below.

See Video 2

This is a recipe from our latest book ‘The Long and Short of Pasta’ published by Hardie Grant and available for pre-order here.

 

 

 

 

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