Within the next two weeks, I should have a skeleton of a kitchen – cabinets and counters, but no cabinet faces, doors, or trim. So excited!
In the meantime, however, I’m forced to dig through my archives – across several computers – for older photos and recipes that I have not yet posted. In today’s case, this recipe was featured in my first cook book, The Spirited Baker. The photos were taken prior to publication, with the aim of being the divider page for the “Fancy” chapter.
Well, I had a change of heart, went with that gorgeous photo of the truffles instead, and have been sitting on these photos ever since. Time to share!
There are so many different ways to make a traditional dinner favorite – ravioli – into a new dessert favorite. Dough and filling types can be mixed and matched, cooking method can vary – baked, boiled, deep fried – and various different sauces can be used.
Dessert ravioli can be a little more labor intensive than some other recipes, but the effort is worth it! Dessert ravioli is something unique and unexpected. With a little creativity in presentation, it can really be a showstopper for your guests! Try serving it in martini glasses, with a light drizzling of sauce.
Enjoy this recipe? Be sure to check out The Spirited Baker for more types of dessert ravioli, fillings, sauces… as well as many other tasty desserts!
Chocolate Dessert Ravioli Recipe
2 1/3 cups Flour
1/2 cup Cocoa powder l
3 Large eggs
1/3 cup Water
Ricotta Filling, recipe below
Cream Liqueur Sauce, recipe below OR
Raspberry Sauce, recipe below
Combine flour, cocoa and eggs in food processor until fully incorporated. Slowly stream 1/3 cup (75 ml) water into the mix – while running – until dough comes together. You may not need the whole amount of water. Knead dough until smooth, wrap tightly in plastic wrap, allow to rest for 1 hour.
Roll dough as thin as possible – about 1/16″ of an inch. Having a pasta machine for this is handy, but it can be rolled with a rolling pin… and a bit of patience!
Use a round cookie cutter or rim of a glass – 2.5 – 3″ or so – to cut rounds from the dough. Mound 1-2 tsp (5-10 ml)of filling into the middle of a round, top with another round. Carefully seal the edges by running a wet finger around the inner edge of a round, then pinching the e ges together around the entire seam. Alternatively, use a ravioli or pierogi maker.
Bring a large pot of water to a boil. Gently add ravioli to boiling water, one at a time, about 6 to a batch. Ravioli has finished cooking when they float to the surface of the water. Use a slotted spoon to remove cooked ravioli from the water, dip in cool water to halt the cooking process.
Serve warm or cold, dusted with powdered sugar or drizzled with sauce.
Ricotta Cheese Filling
1 1/2 cups Ricotta cheese, well drained
1/4 cup Sugar
1 Large Egg
1 Tbsp Liqueur of choice (I like Amaretto for this!)
Combine ingredients, stirring till well incorporated. Chill until use.
Cream Liqueur Sauce
We made this with Kahlua, you can use almost any liqueur you like.
1 Tbsp Cornstarch
1/4 cup Granulated sugar
2/3 cup Heavy whipping cream
1/3 cup Liqueur of choice
In a small saucepan, whisk together corn starch and sugar until well combined. Add heavy whipping cream and continue whisking until well combined and smooth.
Bring to a simmer over medium heat, stirring frequently until mixture thickens. Remove from heat, whisk in liqueur. Use warm or cold.
Boozy Berry Sauce
1/2 cup Liqueur of choice*
1/2 cup Water
3 cups Berries*
1-2 Tbsp Cornstarch
1 Tbsp Water
Combine water, sugar, and berries together in a medium saucepan. Bring just to a boil, reduce heat and simmer for 7 minutes.
In a small bowl, stir cornstarch and water together to form a smooth, thick paste. 1 Tbsp will yield a runnier sauce, while 2 Tbsp will create a thicker sauce – go with whichever you prefer! Carefully pour this paste into the berry mixture, stir to incorporate fully. Bring fruit mixture back up to a simmer, allow to cook for another 2-3 minutes, or until desired consistency.
* For this photo shoot, I had used Chambord liqueur and fresh raspberries. Almost any fruity liqueur would work; this sauce is especially good with Grand Marnier, Chambord, or Limoncello. As for berries, use any you’d like – solo or in combination with other berries.
For EXTRA special presentation, whip up some fresh whipped cream. I’ll use about 1 cup of heavy cream and 2 Tbsp sugar. Once it reaches the desired consistency, add in a couple Tbsp of your favorite liqueur – for this shoot, we used Amaretto, to mirror the filling flavor.
Garnish with fresh berries and mint leaves, for a little pop of color.
|Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.