Chocolate Ravioli

Filled to the brim with delicacies such as:

~ Lavender White Chocolate ~ White Chocolate Lavender Apricot ~ Raspberry Violet Mascarpone White Chocolate ~ Bittersweet Orange ~ Raspberry White Chocolate ~

    these rich and decadent chocolate ravioli are truly amazing.

And, finished with a lemon rosemary cream sauce simmering with chicken…the meal was absolutely flawless.

Sweet and Savory all at once. It’s a dream-meal come true for me.

Chocolate Ravioli

2 oz 51% semisweet chocolate
1 ½ cups flour
2 eggs
2 Tbs. extra virgin olive oil

 

Add the flour and salt to a large bowl and make a well in the middle. 

Add the eggs and the oil to the well. 

Mix the eggs and oil into the flour.

 

Melt the chocolate in the microwave or in a glass bowl over hot water. Add the melted chocolate to the flour mixture and mix well.

 

Knead the dough well until the dough gets very smooth. 

 

If the dough is too stiff just add a little bit more oil. 

Only about half a teaspoon at a time. 

Then cover with saran wrap and let it rest for an hour on the counter before using.

 

Cut the pasta dough into quarters. 

Put one of the quarters through the pasta maker to make a long sheet of pasta. Alternatively, roll it out into a long rectangle.

Boil a large pot of water while you make the ravioli. 

When ready to cook, drop the pasta into the boiling water and cook for about 5 minutes, or until the ravioli floats.

 

Drain and serve with a lemon rosemary cream sauce.