Chocolate Ravioli With Cannoli Filling And Chocolate Strawberry Sauce
40 minutes
970 reads
About Chocolate Ravioli With Cannoli Filling And Chocolate Strawberry Sauce
These chocolate ravioli are a delightful twist on traditional Italian desserts, boasting a springy texture and a vibrant, inviting appearance. Filled with a luscious cannoli cream, each bite offers a harmonious blend of rich cocoa flavor and sweet, creamy indulgence.
Topped with a decadent chocolate strawberry sauce, these sweet raviolis not only taste divine but also add a playful, gourmet touch to your breakfast, snack, or dessert table. Perfect for impressing guests or treating yourself, this dish combines classic Italian flair with a modern, mouthwatering spin.
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
- 1/2 cup All-Purpose Flour maida, or chocolate, or dough chocolate ravioli dough
- 2 tbsp Cocoa Powder
- 1 tbsp Sugar
- 2 tbsp Flax Seeds or 1 egg gel
- 2.5 tbsp Water
- 1 tbsp Butter
- 1/2 cup Chocolate crumbled, or filling, or paneer cannoli filling paneer
- 1/4 cup Mawa khowa
- 2 tbsp Sugar powdered
- 2 tbsp Cocoa Powder
- 1/4 tsp Chocolate Essence
- 1 cup Strawberries or chocolate, or sauce chocolate strawberry sauce, or strawberry, roughly chopped
- 1/4 cup Sugar
- 1 tbsp Cocoa Powder
- 2 tbsp Water
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.
Recipe Notes
Additional Tips
- For an extra touch of authenticity, add a pinch of cinnamon or finely chopped candied orange peel to the cannoli filling to echo traditional Sicilian flavors.
- If you’re making these ahead for a party, freeze the assembled, uncooked ravioli on a tray and then transfer to a freezer bag; boil straight from frozen, adding an extra minute to the cooking time.
- For a striking presentation, dust the finished ravioli with powdered sugar and garnish with micro mint or finely chopped pistachios for added color and texture.
- To make this recipe vegan, substitute the ricotta in the cannoli filling with a well-blended mixture of silken tofu and a touch of coconut cream, and swap out the butter for vegan margarine in the dough.
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Recipe Nutrition
Calories: 163kcalCarbohydrates: 33gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSugar: 22g
divya jain
Articles: 38
4 Comments
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So delicious! Excited to make it.
Absolutely scrumptious! Thanks for the recipe.
you are rocking !!
What a great recipe! Thanks for sharing.