Chocolate Ravioli in Bittersweet Chocolate Sauce
"Editor's note: This recipe is excerpted from Eric Ripert and Michael Ruhlman's book the A Return To Cooking. To read more about Ripert, click here. This is the cook at work, switching a few ingredients from the pastry chef's mise to his own. Except for the sugar, chocolate, and pastry cream, this is just like cooking dinner. The sauce is simply an all-purpose ganache that can be used for all manner of desserts...."
INGREDIENTS
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1 1/2 cups all-purpose flour
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1/4 cup cocoa powder, plus more for dusting
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3 tablespoons sugar
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Pinch of salt
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3 large eggs
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3 cups milk
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1 vanilla bean, split lengthwise
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1/2 cup sugar
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5 egg yolks
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1/3 cup cornstarch
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2 tablespoons unsalted butter
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1/2 pound hazelnut chocolate (gianduja), roughly chopped
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1/2 cup heavy cream
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1/2 cup milk
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1 tablespoon sugar
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5 ounces bittersweet chocolate, roughly chopped
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1 tablespoon unsalted butter
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8 cups water
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2 cups sugar
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