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Chocolate Ravioli With Cannoli Filling And Chocolate Strawberry Sauce

Chocolate Ravioli With Cannoli Filling And Chocolate Strawberry Sauce

Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40

Ingredients

Serves 4

  • CHOCOLATE RAVIOLI DOUGH : all purpose flour 1/2 cups

  • cocoa powder 2 tbsp

  • sugar 1 tbsp

  • flaxseed gel (or 1 egg) 2 tbsp

  • water 2-3 tbsp

  • butter 1 tbsp

  • CHOCOLATE CANNOLI FILLING : paneer, crumbled 1/2 cups

  • mawa/khowa 1/4 cups

  • powdered sugar 2 tbsp

  • cocoa powder 2 tbsp

  • chocolate essence 1/4 tsp

  • CHOCOLATE STRAWBERRY SAUCE: strawberries, roughly chopped 1 cups

  • sugar 1/4 cups

  • cocoa powder 1 tsp

  • water 2 tbsp

Directions

  • 01

    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.

  • 02

    Cover the dough and keep aside for half an hour.

  • 03

    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.

  • 04

    In cool paneer mawa mixture, add chocolate essence and powdered sugar. mix well.

  • 05

    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.

  • 06

    To make Ravioli, roll pasta dough to desired thickness. Cut into 5*5 cm squares.

  • 07

    Make semi spheres out of cannoli filling by using a round measuring spoon.

  • 08

    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).

  • 09

    To cook ravioli, bring a large pot of water to a boil. Gently drop the raviolis.

  • 10

    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.

  • 11

    Serve warm or cold, dusted with powdered sugar or dizzled with sauce.

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