CHEESY CHOCOLATE RAVIOLI
Provided by Giada De Laurentiis
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the sauce: Heat a medium saucepan over medium-high heat. Add the olive oil, carrot, shallot and salt. Cook, stirring often, until softened slightly, about 2 minutes. Stir in the tomatoes, basil and Parmesan rind. Reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and stir in the mascarpone. Remove and discard the Parmesan rind. Use an immersion blender to pulse to the desired texture. Keep warm.
- For the ravioli: Bring a large, shallow pot of water to a boil over high heat. Season well with salt and a drizzle of olive oil.
- Combine the ricotta, mozzarella, chocolate, salt and paprika in a medium bowl. Stir together with a rubber spatula until smooth. Place a heaping teaspoon of the filling in the center of a wonton wrapper. Brush the edges with the egg wash and place another wrapper on top. Press the edges together, squeezing out any air bubbles form the center. Continue with the remaining filling and wrappers.
- Add the ravioli to the boiling water in batches and cook until they float, about 2 minutes. Remove the ravioli to a plate with a slotted spoon or a spider. Serve 5 ravioli on each plate and spoon the sauce over the top. Finish with freshly grated Parmesan, as desired.
BITTERSWEET CHOCOLATE SAUCE
Chocolate sauce is easy to make, but it's a good idea to do so in a double boiler, which eliminates the possibility of accidentally burning the sauce. If you don't have a double boiler, improvise one by placing a heatproof bowl over a saucepan of simmering water. Use high quality dark chocolate, not generic "baker's chocolate," for the best results.
Provided by David Tanis
Categories quick, snack, sauces and gravies, dessert
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place double boiler (or a makeshift version) over medium heat and bring water to a simmer. Put sugar, cream, chocolate and butter in top part of double boiler. Let simmer, without stirring, for about 15 minutes, until cream is hot, sugar is dissolved and chocolate has completely melted.
- Add Grand Marnier and whisk until glossy and smooth, about 1 minute. Remove from heat and keep warm. Sauce may be refrigerated for later use, but cool completely first, then reheat in a double boiler.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 19 grams, Sodium 24 milligrams, Sugar 28 grams, TransFat 0 grams
BITTERSWEET CHOCOLATE SAUCE
Steps:
- Combine the sugar and cocoa in a heavy bottomed medium saucepan. Whisk in just enough buttermilk to form a smooth paste. Whisk in the remaining buttermilk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan. Boil gently for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla. Cool. Serve at room temperature or slightly warm. Sauce may be stored in the refrigerator up to one week.
- NUTRITIONAL INFORMATION PER 2 TABLESPOONS OF SAUCE: 66 calories; 1.2 g fat (14 percent calories from fat); 1.5 grams protein; 15.2 g carbohydrates; .5 mg cholesterol
Nutrition Facts : Calories 66, Fat 1.2 grams, Cholesterol 0.5 milligrams, Carbohydrate 15.2 grams, Protein 1.5 grams
BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER AND BITTERSWEET CHOCOLATE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 6h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Cut squash in 1/2 and scrape out seeds. Spread 1 tablespoon molasses in the cavity. Season with salt and pepper. Place cut side down on a roasting pan. Cook in the oven until very soft, about 1 hour. (See Chef's Notes.)
- Let cool to room temperature and scoop out flesh into the work bowl of a food processor.
- Puree squash until smooth, then spread on a baking sheet and return to the 375 degree oven to dry, about 10 minutes. The consistency will be like mashed potatoes. Scrape into a large mixing bowl.
- Heat the butter in a saucepan over medium-low heat until it begins to brown. Immediately remove from heat and add remaining 1 tablespoon molasses and all the vinegar. Add to squash with mascarpone, Parmesan, cinnamon, and nutmeg. Season, to taste, with salt and pepper and mix well. The recipe can be made ahead to this point (makes 2 cups filling,) Cover well and refrigerate 4 hours or up to 2 days.
- To fill the raviolis: Lay out a sheet of pasta dough on a lightly floured board. Cut into circles with a 3 1/2 inch pastry cutter. Put 1 tablespoon squash filling in the center of 1/2 the rounds using either a pastry bag or a small spoon. Leave a 1/2-inch border all around the filling. Moisten borders with water and top with remaining rounds of dough. Press all the air out and seal firmly by pressing all around with fingertips. Lay raviolis out to dry on a lightly floured board or baking sheet and lightly flour the tops. Repeat until you run out of dough and/or filling. To cook, boil in lightly salted water until tender, about 3 minutes. Reserve 2 ounces of the cooking water.
- Uncooked, filled raviolis may be used immediately or frozen for 2 months. Lay them out on sheet pans and place in freezer until frozen. Transfer to plastic bag.
- For the Sage Brown Butter: While raviolis are cooking, in a large saute pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve.
- On medium heat toss the cooked raviolis in the sage butter then transfer to a serving platter or dishes. Add 2 ounces of the cooking water to the pan and swirl with any residual butter. Spoon the butter sauce over the raviolis, then finish with a generous grating of Parmesan and bittersweet chocolate.
FRIED BANANA CHOCOLATE RAVIOLI WITH CHOCOLATE RUM SAUCE
Oh Wow are these good, really good. I got this recipe from a poster named Lort from another site. These are fantastic!
Provided by Diana Adcock
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For Ravioli---------------.
- Gently mix bananas, brown sugar, graham cracker crumbs, pecans and chocolate.
- Roll dough and cut into 3 inch squares or use wontons and lay out on a clean work surface.
- Fill each square or wrapper with 1 1/2 t's of filling.
- Brush edges with egg wash and fold in half diagonally, sealing edges completely.
- Place on wax papaer and repeat.
- Heat oil to 350-375 degrees.
- Fry ravioli until golden, around 2 minutes.
- Remove and drain.
- Sprinkle with powdered sugar and serve with chocolate rum sauce.
- Chocolate Rum Sauce-------------------.
- Heat milk and chocolate in a 2 quart saucepan over medium heat.
- When the chocolate has melted, remove from heat and stir in butter and rum.
- Serve warm.
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HOW TO MAKE THE BEST CHOCOLATE RAVIOLI - BELL' ALIMENTO
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- Into a large mixing bowl, add: flour, cocoa, and 2 eggs. Using your mixer, start off slowly until ingredients are incorporated.
- Switch to dough hook (or knead by hand) until dough is tacky, but not sticky. Wrap dough in plastic wrap and transfer to refrigerator for a minimum of 1 hour to rest.
- While dough is resting, make filling. Into a small bowl add: mascarpone, ricotta, remaining egg, 2 tablespoons sugar, and vanilla. Mix until well-incorporated. Transfer to refrigerator to set until firm.
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