Why You’ll Love This Recipe

I love Heart-Shaped Chocolate Ravioli because I get a satisfying combination of tender chocolate pasta and a creamy, lightly sweet filling in every bite. Cocoa, vanilla, and a hint of orange zest give the pasta and filling plenty of rich flavor, while the tart raspberry sauce keeps the dessert fresh and balanced.

I also appreciate how approachable this recipe is. I mix the dough in one bowl, roll it out with a pasta machine or rolling pin, and cut the hearts with a simple cookie cutter, so I get an impressive dessert without any special equipment.

Another reason I keep this recipe in my rotation is its flexibility. I can switch up the filling, serve the ravioli with different sauces, and make a big batch ahead for entertaining or gift-worthy dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Chocolate Pasta Dough

1 3/4 cups (220 g) all-purpose flour, plus more for dusting
1/4 cup (25 g) unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 teaspoon salt
3 large eggs
1 tablespoon olive oil or melted butter
1 to 2 tablespoons water, as needed

For the Chocolate Ricotta Filling

3/4 cup (180 g) whole-milk ricotta cheese, well drained
1/2 cup (115 g) mascarpone cheese
1/3 cup (60 g) finely chopped dark chocolate, or mini chocolate chips
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon orange zest, optional
Pinch of salt

For Sealing and Cooking

1 egg, beaten with 1 tablespoon water, for egg wash
1 tablespoon salt, for the pasta water
Semolina or flour, for dusting the tray

For the Raspberry Sauce

2 cups fresh or frozen raspberries
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon fresh lemon juice

For Serving

Powdered sugar, for dusting
Whipped cream or vanilla gelato
Fresh raspberries
Chocolate shavings or warm chocolate sauce
Fresh mint leaves

Directions

For the dough, I whisk the flour, cocoa powder, sugar, and salt together on a clean work surface and make a well in the center. I crack the eggs into the well, add the olive oil, and gently beat the eggs with a fork, gradually pulling in the dry ingredients. I can also mix everything in a food processor until the dough forms clumps.
I knead the dough for 8 to 10 minutes until it’s smooth and elastic. If it feels dry, I add a teaspoon of water at a time, and if it’s sticky, I add a little flour. I wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
While the dough rests, I make the filling. I stir the ricotta, mascarpone, chopped chocolate, powdered sugar, vanilla, orange zest, and salt in a medium bowl until smooth and well combined. I take care to drain the ricotta in a fine-mesh sieve for 15 minutes beforehand, so the filling stays thick. I refrigerate it until I’m ready to use it.
For the raspberry sauce, I combine the raspberries, sugar, water, and lemon juice in a small saucepan over medium heat. I simmer for 8 to 10 minutes, mashing the berries, until the sauce thickens slightly. I strain it through a fine-mesh sieve for a smooth sauce, or leave the seeds in for a rustic one, and set it aside to cool.
I divide the dough into 4 pieces and keep the unused portions covered. I flatten one piece and roll it through a pasta machine, starting on the widest setting and working down to the second-thinnest setting, until the sheet is thin and silky. I can also roll it out by hand with a rolling pin to about 1/16 inch thick.
I lay the pasta sheet on a lightly floured surface and use a 2 1/2- to 3-inch heart-shaped cookie cutter to cut out hearts, spacing them closely to waste as little dough as possible. I need two hearts for each ravioli. I gather the scraps, wrap them, and re-roll them once.
I place half of the hearts on a floured tray. I spoon about 1 teaspoon of filling into the center of each heart and brush the edges lightly with egg wash. I take care not to overfill, since the filling can squeeze out the sides.
I top each filled heart with a second heart, lining up the edges and the points. I press gently around the filling to push out any air pockets, then press the edges firmly to seal. I can crimp the edges with a fork or trim them with the cutter for a clean shape.
I place the ravioli on a baking sheet dusted with semolina or flour, making sure they don’t touch. I repeat with the remaining dough and filling.
I bring a large pot of salted water to a gentle boil. I cook the ravioli in small batches for 3 to 4 minutes, until they float to the surface and the pasta is tender. I take care not to boil the water too hard, since a rolling boil can break the delicate hearts.
I use a slotted spoon to lift the ravioli out of the water, letting the excess water drip off. I spoon a pool of raspberry sauce onto each plate, arrange the ravioli on top, and finish with a dusting of powdered sugar, whipped cream, fresh raspberries, chocolate shavings, and mint. I serve immediately.

Servings and Timing

I get approximately 12 to 16 ravioli, which serve 4 as a dessert.

Servings: 4
Prep time: 45 minutes (including rolling and filling)
Rest time: 30 minutes
Cook time: 10 minutes (sauce and boiling)
Total time: About 1 hour 15 minutes

The exact yield depends on the size of the cutter and how thin I roll the dough, so I give myself plenty of time and enlist a helper when I can.

Variations

Chocolate Hazelnut Filling: I replace the chocolate in the filling with 1/3 cup of chocolate hazelnut spread for a Nutella-style filling.
Dark Chocolate Ganache Filling: I whisk 4 ounces of melted dark chocolate with 1/4 cup of warm cream, chill it until firm, and spoon it into the ravioli.
Strawberry Sauce Version: I replace the raspberries with strawberries for a sweeter, rosier sauce.
Cinnamon Sugar Version: I toss the cooked ravioli in melted butter and cinnamon sugar for a simple, cozy dessert.
Fried Dessert Ravioli: I deep fry or air fry the ravioli at 375°F (190°C) until crisp, then dust them with powdered sugar.
Gluten-Free Version: I use a 1-to-1 gluten-free flour blend and add a little extra egg or water, since gluten-free dough can be crumbly.

Storage/Reheating

I prefer eating Heart-Shaped Chocolate Ravioli immediately after cooking because the pasta is at its most tender and the filling is at its creamiest when freshly made.

If I have leftover cooked ravioli, I let them cool, then transfer them to an airtight container in a single layer, with a little sauce or butter to prevent sticking, and refrigerate them promptly. I keep them refrigerated for up to 2 days.

For reheating, I warm the ravioli gently in a skillet with a little butter over low heat, or in a covered dish in a 300°F (150°C) oven for 8 to 10 minutes. I avoid the microwave because it can make the pasta tough.

I can refrigerate the uncooked ravioli on a floured tray, covered loosely, for up to 1 day. I can also make the raspberry sauce up to 5 days ahead and refrigerate it.

I can freeze the uncooked ravioli on a baking sheet in a single layer until firm, about 1 hour, then transfer them to a freezer bag for up to 2 months. I cook them straight from frozen, adding 1 to 2 minutes to the boiling time, and I never thaw them first, since they can become sticky and tear.

FAQs

Do I need a heart-shaped cutter?

A 2 1/2- to 3-inch heart-shaped cookie cutter works best. If I don’t have one, I cut squares or circles instead, or trace a paper heart template with a small knife.

Why do my ravioli burst while cooking?

Air pockets trapped around the filling, overfilling, or a rolling boil can cause bursting. I press out all the air when sealing, use only a teaspoon of filling, make sure the edges are well sealed, and cook the ravioli in gently boiling water.

Does the pasta taste very chocolatey?

The cocoa gives the pasta a subtle, slightly bitter chocolate flavor, and the sugar rounds it out. The filling and sauce add the sweetness, so I think of the pasta as a delicate, cocoa-flavored wrapper rather than a sugary one.

Why is my dough too dry or too sticky?

Cocoa powder absorbs extra moisture, so the dough can feel drier than regular pasta dough. I add a teaspoon of water if it’s crumbly, or a little extra flour if it sticks. The dough should feel smooth and slightly firm, like soft clay.

What can I serve with chocolate ravioli?

I enjoy them with raspberry sauce, whipped cream, vanilla gelato, or a drizzle of warm chocolate sauce. A glass of sparkling wine, Prosecco, or a cup of espresso makes a nice finishing touch.

Conclusion

Heart-Shaped Chocolate Ravioli is one of my favorite ways to turn simple flour, eggs, and cocoa into a romantic, creamy, and satisfying dessert. Tender chocolate pasta, a silky ricotta filling, and tart raspberry sauce come together for a dish that feels special and is well worth the effort.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

Conclusion

Ingredients

Instructions

Notes

Nutrition