Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Heart-shaped chocolate ravioli is a romantic dessert pasta made with a tender cocoa egg dough, filled with a creamy mascarpone, ricotta and dark chocolate filling, then cut into hearts. Simmered briefly and served with raspberry sauce, a dusting of powdered sugar and fresh berries, it is a showstopping treat for Valentine’s Day, anniversaries and special celebrations.

Ingredients

For the chocolate pasta dough:

  • 2 cups (250 g) 00 flour or all-purpose flour, plus extra for dusting
  • ¼ cup (25 g) unsweetened Dutch-process cocoa powder
  • 2 tbsp (25 g) granulated sugar
  • ¼ tsp fine salt
  • 3 large eggs
  • 1 tbsp olive oil or melted butter
  • 1 to 2 tbsp water, only if needed

For the chocolate filling:

  • ¾ cup (180 g) whole milk ricotta, well drained
  • ½ cup (115 g) mascarpone
  • 4 oz (115 g) dark chocolate (60 to 70%), finely chopped or grated
  • 3 tbsp powdered sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tsp orange zest (optional)
  • Pinch of salt

For assembling and serving:

  • 1 egg beaten with 1 tbsp water, for sealing
  • Semolina or flour, for dusting the tray
  • 2 cups (250 g) fresh or frozen raspberries
  • 3 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter, melted (optional)
  • Powdered sugar, for dusting
  • Fresh berries and mint leaves, for garnish

Instructions

  1. Make the dough: whisk the flour, cocoa, sugar and salt on a clean work surface and make a well in the center. Add the eggs and olive oil. Beat with a fork, gradually pulling in the flour, until a shaggy dough forms.
  2. Knead for 8 to 10 minutes until smooth and elastic, adding a teaspoon of water if too dry. Wrap tightly in plastic and rest for 30 to 45 minutes at room temperature.
  3. Make the filling: in a bowl, mix the ricotta, mascarpone, powdered sugar, egg yolk, vanilla, orange zest and salt until smooth. Fold in the chopped chocolate. Chill for at least 30 minutes.
  4. Make the raspberry sauce: simmer the raspberries, sugar and lemon juice in a small saucepan over medium heat for 5 to 7 minutes until soft and syrupy. Press through a fine sieve to remove the seeds. Cool.
  5. Divide the dough into 4 pieces, keeping the others covered. Roll one piece through a pasta machine, starting at the widest setting and working down to the second-thinnest setting, until you have a long, thin sheet.
  6. Place heaping teaspoons of filling about 2 inches (5 cm) apart on one sheet. Brush around each mound with egg wash and cover with a second sheet of dough.
  7. Press firmly around each mound to push out any air pockets and seal. Cut into hearts using a 2½-inch (6 cm) heart-shaped cutter, pressing the edges once more to seal. Place on a tray dusted with semolina. Repeat with the remaining dough and filling.
  8. Bring a large pot of lightly salted water to a gentle simmer. Cook the ravioli in small batches for 3 to 4 minutes, until they float and the edges are tender.
  9. Remove with a slotted spoon and toss gently with the melted butter, if using.
  10. Spoon the raspberry sauce onto plates, arrange the ravioli on top and dust with powdered sugar. Garnish with fresh berries and mint. Serve warm.

Notes

  • Drain the ricotta in a fine sieve for 30 minutes before mixing so the filling is thick and doesn’t make the ravioli soggy.
  • Dutch-process cocoa gives a deeper color and smoother, less bitter flavor than natural cocoa.
  • Chocolate dough dries out fast. Keep unused pieces covered and work quickly.
  • Press out all the air when sealing, and use a gentle simmer instead of a rolling boil so the hearts don’t burst.
  • No heart cutter? Cut squares with a knife and trim the corners into a heart shape, or use a small cookie cutter.
  • Serve with whipped cream, vanilla gelato, warm chocolate sauce or crushed amaretti instead of raspberry sauce.
  • To freeze, place the uncooked ravioli on a lined tray in a single layer until solid, then transfer to freezer bags for up to 2 months. Cook straight from frozen, adding 1 to 2 minutes to the cooking time.
  • Fresh ravioli can be refrigerated on a floured tray, covered, for up to 24 hours before cooking.
  • Store the raspberry sauce in the fridge for up to 5 days. Cooked ravioli are best eaten right away.

Nutrition

Find it online: https://thefamilycooking.com/68273-heart-shaped-chocolate-ravioli/