Berry Cream Cheese Ravioli with Chocolate Sauce

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Don’t sweat it if you don’t have a pasta machine; a rolling pin and some muscle will do the trick for these little treats. A ravioli mold will save you time, but if you don’t have one, take the time to firmly seal the edges before cooking. We used a spicy habanero-raspberry jam as the filling, but feel free to sub in another pepper jelly from your pantry.


YIELD about 12 ravioli
ZEST FACTOR Medium
PREP TIME 1–2 hours
COOK TIME 15 minutes

For the ravioli:
2 cups flour
2 eggs
1 tablespoon sugar
Pinch salt
Vegetable oil for frying
Confectioners’ sugar for dusting
Fresh berries for garnish (optional)
Mint for garnish (optional)

For the filling:
½ cup habanero-raspberry jam
1 tablespoon sugar
4 ounces cream cheese, softened

For the chocolate sauce:
1 cup heavy cream
1 cup semisweet chocolate chips
Pinch ground cayenne

1. Make the ravioli: Place a mound of flour on a work surface and make a well in the center. Crack the eggs into the well and add the sugar and salt. Use a fork to whisk together the eggs in the well, then begin to incorporate the flour around it.
2. As the dough comes together, use your hands to knead until a smooth ball forms; if it seems a little dry, add 1 tablespoon water. Divide the dough in half, flattening each portion into a disk and wrap in plastic. Set aside to rest for at least 30 minutes and up to 2 hours.
3. Meanwhile, make the filling: In a bowl, cream together the jam and cream cheese. Chill in the fridge.
4. Make the chocolate sauce: In a small sauce pot, bring the cream to a boil, then immediately remove from the heat. Add the chocolate and cayenne, whisking until melted. Transfer to a small bowl and let cool.
5. Preheat the oil to 375°F in a high-walled pot.
6. After the dough has rested, roll out 1 piece into a rectangular shape on a floured surface to your desired thickness. Place ½ tablespoon filling mixture about 1 inch apart along the dough.
7. Roll out the remaining dough into the same size as the first. Place over the first piece of dough, pressing down between each mound of filling to seal. Cut out each ravioli, then use a fork to crimp the edges. Allow to rest and chill in the fridge for 10 minutes before frying.
8. Fry in batches until golden brown and crispy, about 3–5 minutes. Drain on a paper towel–lined tray.
9. Dust with confectioners’ sugar and garnish with the berries and mint. Serve with the chocolate sauce.

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