Chocolate Ravioli
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- Words: 289
- Pages: 1
Date : 06-11-2005
Chocolate Ravioli For 08 Portions
Ingredients Flour Cocoa powder Icing sugar Eggs (beaten) Vegetable oil
350 40 30 4 3
Gr Gr Gr Nos Ta spo
Filling White chocolate (melted) Cream cheese Eggs Chopped ginger
350 450 2 2
Gr Gr Nos Ta spo
Topping Fresh cream Icing sugar
200 40
Ml 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.
Chocolate Ravioli For 08 Portions
Ingredients Flour Cocoa powder Icing sugar Eggs (beaten) Vegetable oil
350 40 30 4 3
Gr Gr Gr Nos Ta spo
Filling White chocolate (melted) Cream cheese Eggs Chopped ginger
350 450 2 2
Gr Gr Nos Ta spo
Topping Fresh cream Icing sugar
200 40
Ml 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.
