To make pasta dough, In a bowl mix all the ingredients for ravioli dough and knead a soft dough by adding 1 tablespoon water at a time.
Cover the dough and keep aside for half an hour.
To make cannoli filling. Cook khowa/mawa in a heavy bottom pan for 4-5 minutes. Add paneer and cocoa powder, mix well and cook for 3-4 more minutes. Switch the flame off and let it get cool.
In cool paneer mawa mixture, add chocolate essence and powdered sugar. mix well.
To make Chocolate strawberry sauce, Combine all the ingredients in a small pot over medium heat. Bring to a boil and cook over medium low heat for 15-20 minutes. Remove from heat and cool.
To make Ravioli, roll pasta dough to desired thickness. Cut into 5*5 cm squares.
Make semi spheres out of cannoli filling by using a round measuring spoon.
Place cannoli filling in the center of each square, put the top sheet of pasta on and lightly press to seal the edges. (Important: Ensure all the air bubbles are released and pop out of ravioli).
To cook ravioli, bring a large pot of water to a boil. Gently drop the raviolis.
Ravioli has finished cooking when they float to the surface of the water. Use a slotted spoon to remove cooked ravioli and dip them in cool water to halt the cooking process.
Serve warm or cold, dusted with powdered sugar or dizzled with sauce.
