- 1 ¼ cup flour
- 3 tbsp cacao powder
- 1 egg
- ⅓ cup water
- 1 egg white beaten
- 1 cup cream cheese or mascarpone
- 1 tbsp mint sugar or few drops mint extract plus 1 tbsp sugar
- 1 cup frozen raspberries
- 2 tbsp sugar
To Make Dough
In a mixing bowl, whisk flour and cacao.
Add egg and water.
Stir with a spatula until the dough comes together.
Knead the dough until smooth. Refrigerate for 1 hour.
Let the dough temper for 15 min at room temperature before you roll it out.
Make the filling, beat cheese with mint sugar until fluffy.
To Make Sauce
In a saucepot combine raspberries with sugar.
Cook on medium heat until they are soft.
Mash the raspberries and cook for 2 minutes more until you have a nice and a bit thick sauce.
To Make Ravioli
Divide dough in 2 parts.
You can roll the dough out by a rolling pin or pasta machine, until very thin.
Brush the dough, both, with a beaten egg white.
Place a full teaspoons of the cheese mixture onto the dough, making sure you leave 2 inches of space between.
Cover the cheese mix with the second piece of the dough.
Cut out ravioli and close the edges with a fork or just use a ravioli cutter.
Cook ravioli in a pot filled with 4 cups water and 2 tbsp of sugar, for 2 minutes or until they start to float on top.
Remove with a slotted spoon.
Serve ravioli with raspberry sauce and chocolate drizzle.
Calories: 929kcal | Carbohydrates: 112g | Protein: 23g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 524mg | Potassium: 581mg | Fiber: 9g | Sugar: 35g | Vitamin A: 1663IU | Vitamin C: 16mg | Calcium: 176mg | Iron: 6mg