Edible Forest: Chocolate Ravioli with Coconut Filling and Beet Gel
1 hour 45 minutes
782 reads
About Edible Forest: Chocolate Ravioli with Coconut Filling and Beet Gel
Imagine biting into delicate chocolate pasta, revealing a burst of creamy coconut filling—these whimsical Chocolate Ravioli are a culinary adventure inspired by the forest floor.Served on a bed of crushed biscuit "soil" with vibrant beet gel "moss," this unique dessert offers a playful mix of textures and flavors. From pasta dough to final assembly, the recipe guides you through creating an edible masterpiece.Perfect for adventurous dessert lovers, these ravioli are sure to impress with their enchanting presentation and delightful taste.
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Recipe Time & More
Prep1 hour
Cook45 minutes
Total1 hour 45 minutes
Ingredients
Chocolate Ravioli Dough
- 200 gm All-Purpose Flour
- 1 tsp Cocoa Powder
- 1 1/2 tsp Salt
- 2 Large Egg Yolks
- 1/4 cup Water or as needed
Coconut Filling
- 1/2 cup Coconut grated
- 1/2 tsp Cocoa Powder
- 3 tsp Sugar
Beet Gel
- 1 Beetroot juiced (about 1/2 cup juice), medium
- 2 tsp Corn Flour
- 2 tsp Sugar
- 1 tsp Gelatin powdered
Biscuit Soil
- 1 pack Oreo Biscuits
- 1 pack Ginger Biscuits
Garnish
- 3 Edible Flowers
- 1 stem Basil Stem dried
Instructions
Make the Coconut Filling
- In a small bowl, combine the grated coconut, cocoa powder, and sugar. Mix well and set aside.
Prepare the Chocolate Ravioli Dough
- In a large bowl, whisk together the flour, cocoa powder, and salt. Create a well in the center.
- Add the egg yolks to the well and begin incorporating the dry ingredients using a fork. Gradually add water as needed, mixing until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until smooth and elastic. This develops the gluten for a tender ravioli.
- Roll out the dough thinly using a pasta machine or rolling pin. Cut out circles or squares using a cookie cutter or knife.
- Place a spoonful of the coconut filling onto one piece of dough. Top with another piece of dough and seal the edges firmly, crimping with a fork to prevent leakage during cooking.
- Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes, or until they float to the surface. This indicates they are cooked through.
Make the Beet Gel
- In a saucepan, combine the beet juice, sugar, and gelatin. Bring to a simmer over medium heat, stirring constantly until the gelatin dissolves.
- Remove from heat and let cool to room temperature before using. The gel will thicken as it cools.
Create the Biscuit Soil
- In a food processor or by hand, crush the Oreo and ginger biscuits into fine crumbs. Set aside.
Plate and Garnish
- Spread a layer of beet gel on each plate. Arrange the cooked ravioli on top.
- Sprinkle the biscuit crumbs around the ravioli to resemble soil.
- Garnish with edible flowers and a dried basil stem for a final, forest-inspired touch.
Recipe Notes
Good To Know
- For a vibrant visual contrast and a subtle earthy note, roll the pasta dough with a thin layer of beetroot purée before cutting, creating marbled pink swirls throughout the chocolate ravioli.
- If you want to enhance the forest theme, serve the ravioli on a bed of crushed pistachios or chocolate cookie crumbs to mimic “soil,” and garnish with fresh microgreens or edible flowers for a whimsical presentation.
- To introduce a spicy element, infuse a pinch of chili powder or cayenne pepper into the chocolate dough or the coconut filling for a subtle heat that complements the sweetness and saltiness.
- These ravioli can be made ahead and frozen in a single layer.
- Cook frozen ravioli straight from the freezer by adding an extra minute to the boiling time to retain their structure and flavor.
Expert Tips
- For a richer chocolate flavor, use high-quality dark chocolate with a high percentage of cacao.
- Don't overfill the ravioli to prevent bursting during cooking. Aim for a small, even amount of filling in each piece.
- If using beetroot purée for the pasta dough, reduce the amount of liquid in the recipe accordingly to maintain the correct dough consistency.
Storage Instructions
- Cooked ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little butter or sauce.
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Recipe Nutrition
Calories: 1867kcalCarbohydrates: 259gProtein: 19gFat: 83gSaturated Fat: 28gPolyunsaturated Fat: 25gMonounsaturated Fat: 20gSodium: 2249mgPotassium: 428mgFiber: 7gSugar: 76gVitamin A: 306IUVitamin C: 6mgCalcium: 148mgIron: 13mg
Deepika Shet
Articles: 9
4 Comments
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Such a tasty dish! Thanks for the recipe.
What a delicious idea! Thanks for sharing.
Such a perfect dish! Thank you.
Such a delicious dish! Thank you.