Ravioli with cocoa recipe by of 05-12-2018 [Updated on 05-12-2018]
THE ravioli with cocoa stuffed with taleggio cheese and truffles are a first course to scream. The process is not overly laborious and the taste is truly amazing. I tasted this dish in a restaurant and fell in love with it at the first taste, so once home, I wanted to replicate the experiment in my own way.
The cocoa ravioli are a particular and refined first course that can be served during these Christmas holidays, perhaps as a first course for the Immaculate Conception menu, what do you think? Today I am super messed up submerged between F24, baga bags and payments to be made. I can't wait for this week to end because I feel really tightened up right now: /
How to make cocoa ravioli
Prepare the fresh cocoa pasta.In a bowl sift the flour with the bitter cocoa. Make a hole in the center and add the eggs. Begin to work the dough in the bowl, then pour the dough on a pastry board and begin to knead it with your hands until you get a firm and compact dough.
Then wrap the stick of fresh cocoa pasta in cling film and let it rest for 30 minutes at room temperature.After this time, divide the dough into smaller loaves and flatten them with a rolling pin. Then pass them in the pasta machine until you get thin sheets.
Lay the sheets on a floured surface then cut out circles with a round pastry cutter.
Brush the dough with water and then arrange the pieces of taleggio cheese and a little truffle in the center.
Brush the other circle of dough with water and place it on the filling, then seal it.
Seal the ravioli at the edges with your fingers then, press the edges with the tines of a fork, taking care not to pierce the ravioli. Gradually arrange the ravioli obtained on a floured surface.
Cook the cocoa ravioli in salted water and, when ready, it will take about 5 minutes, lift them with a skimmer.
Heat the cream in a pan, add the Taleggio cheese cut into small pieces and mix making it melt together with the cream. Pour the ravioli into the sauce.
Then serve the cocoa ravioli with taleggio filling on the plates, adding grated Parmesan cheese and a sprinkling of bitter cocoa.