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Chocolate Ravioli with Raspberry Sauce





Raspberry Sauce


  1. Ganache: Combine over low heat, stir until melted and refrigerate until set.
  2. Pasta: Combine cocoa and hot water to make a paste.
  3. Combine cocoa paste, bittersweet chocolate, semolina flour, sugar and 2 eggs in a mixing bowl with dough hook. Mix dough until smooth, remove from bowl and knead adding flour as necessary until dough is no longer sticky.
  4. Wrap in plastic and refrigerate for 1 hour.
  5. Pass dough through a pasta machine according to manufacturer's instructions to make 2 sheets measuring 6 x 16 inches.
  6. Evenly space rounded tablespoons of ganache mixture on 1 sheet.
  7. Lightly beat 1 egg and brush pasta sheet in between ganache, lay second sheet on top and press together. Cut into individual ravioli, drop into boiling water for 2-3 minutes (until they float).
  8. Remove from water with slotted spoon, place 6 pieces on serving plate, finish with raspberry sauce and fresh raspberries.
  9. Serve immediately.
  10. Raspberry Sauce: Add enough water to reserved juice to measure 1 cup.
  11. Stir together sugar and cornstarch in 1-quart saucepan.
  12. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain.
  13. Stir in liqueur.
  14. Cool slightly before serving.
  15. Refrigerate any remaining sauce.

Serves 4.

Posted by FootsieBear at Recipe Goldmine 6/14/01 11:48:56 am.

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