Strawberry Chocolate Ravioli

Stephanie Berwick


I created this recipe after a friend had a version of desert ravioli in Europe and told me all about it. After several different trials this one is my favorite.

pinch tips: How to Fold Ingredients





1 Hr


10 Min


Deep Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is truly an impressive dessert. It is labor intensive but the results are worth the effort! I liked the the chocolate/mint/strawberry flavors. I did find that I had to add water the the dough - I even brushed a little water on the strips as I ran them through the pasta machine. These would make a great Valentine's Day or special occasion dessert. Heavenly!


3 c
pastry flour
3 oz
melted 80% dark chocolate
1/2 c
cocoa powder
1/2 c
confectioners’ sugar
egg beaten for egg wash
1/2 gal
canola oil for frying (fill a deep fryer)
4 oz
4 oz
ricotta cheese
1/2 c
confectioners’ sugar
1 tsp
peppermint extract
1 Tbsp
1 c
fresh organic strawberries, stems removed
1/3 c
confectioners’ sugar
1/4 c
1/2 c
heavy cream
1/4 c
confectioners’ sugar
1 tsp
vanilla extract

Directions Step-By-Step

Make the pasta dough by mixing the pastry flour, confectioner's sugar, salt and cocoa powder in a bowl. Pour the dry mixture onto a flat surface, create a well in the center then add the eggs. Whisk the eggs with a fork then begin to combine the dry mix and eggs until a dough ball is formed. Knead several minutes until dough is smooth, it should be slightly dry. Then add the melted chocolate, continue to knead until all of the chocolate is incorporated and the dough is slightly tacky. If the dough is too dry add small amounts (1 tablespoon or less) of water at a time then continue to knead until dough is tacky. Wrap in cellophane and refrigerate for at least 30 minutes.
Once the dough has rested roll out to 1/8 inch, thin enough to feed through the thickest setting of a pasta machine. Cut the dough into 6 inch wide pieces then begin feeding each piece through the pasta machine on the thickest setting. Continue to thin the pasta by feeding through all settings until 2nd or 3rd thinnest.
In a medium size bowl add all filling ingredients and mix until smooth.
Once the pasta has been thinned lay all sheets on a flat surface sprinkled with flour so the pasta does not stick. Place small dollop of filling, about the size of a quarter, two inches apart half way down each pasta sheet. This should result in half of each pasta sheet with filling and half without. Brush egg wash around every filling dollop. Fold plain half of each pasta sheet over filled half. Press around each ravioli filling to seal the dough. Cut into ravioli shape with an individual ravioli press or with a pastry wheel. Let raviolis rest for a few minutes before frying.
In a deep fryer heat canola oil until 325 degrees. Fry the ravioli in batches that fit in the deep fryer basket, 25 seconds. Remove from fryer and place on rack to cool.
In a food processor or blender combine strawberries, amaretto, and confectioners’ sugar until smooth. Set mixture aside.
In a medium bowl add heavy cream, confectioners’ sugar, and vanilla extract. Using a hand mixer, mix the ingredients until medium peaks form.
To plate, use a spoon to dab quarter size dollop of ravioli filling on plate then spread across perimeter. Place ravioli’s on top of filling – this will keep them from moving around the plate. Spoon about a tablespoon of strawberry sauce on top of each ravioli then add spoonful of whipped cream next to the plate.

About this Recipe

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Collection: World Food Champs