Chocolate Ravioli With Cannoli Filling And Chocolate Strawberry Sauce
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These sweet raviolis are springy and bright in appearance as well as good in taste.
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Ingredients
- CHOCOLATE RAVIOLI DOUGH: 1/2 cup all purpose flour
- 2 tbsp cocoa powder
- 1 tbsp Sugar
- 2 tbsp flaxseed gel or 1 egg
- 2-3 tbsp water
- 1 tbsp butter
- CHOCOLATE CANNOLI FILLING: 1/2 cup paneer crumbled
- 1/4 cup mawa/khowa
- 2 tbsp powdered sugar
- 2 tbsp cocoa powder
- 1/4 teaspoon chocolate essence
- CHOCOLATE STRAWBERRY SAUCE: 1 cup strawberries roughly chopped
- 1/4 cup Sugar
- 1 tbsp cocoa powder
- 2 tbsp water
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Instructions
- To make pasta dough, In a bowl mix all the ingredients for ravioli dough and knead a soft dough by adding 1 tbsp water at a time.
- Cover the dough and keep aside for half an hour.
- To make cannoli filling. Cook khowa/mawa in a heavy bottom pan for 4-5 minutes. Add paneer and cocoa powder, mix well and cook for 3-4 more minutes. Switch the flame off and let it get cool.
- In cool paneer mawa mixture, add chocolate essence and powdered sugar. mix well.
- To make Chocolate strawberry sauce, Combine all the ingredients in a small pot over medium heat. Bring to a boil and cook over medium low heat for 15-20 minutes. Remove from heat and cool.
- To make Ravioli, roll pasta dough to desired thickness. Cut into 5*5 cm squares.
- Make semispheres out of cannoli filling by using a round measuring spoon.
- Place cannoli filling in the centre of each square, put the top sheet of pasta on and lightly press to seal the edges. (Important: Ensure all the air bubbles are released and pop out of ravioli).
- To cook ravioli, bring a large pot of water to a boil. Gently drop the raviolis.
- Ravioli has finished cooking when they float to the surface of the water. Use a slotted spoon to remove cooked ravioli and dip them in cool water to halt the cooking process.
- Serve warm or cold, dusted with powdered sugar or dizzled with sauce.
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you are rocking !!