Ingredients
For the Ravioli
- 3/4 cup amaranth flour
- 3/4 cup whole wheat flour
- 1/4 cup cocoa powder
- 2 eggs
- 1/2 tsp salt
For the Filling
- 1 cup cream cheese
- 1/4 cup chopped nuts (almonds or hazelnuts)
- 1/4 cup milk
For the Sauce
- 125 gm dark compound chocolate
- 200 ml cream
- 2 Tbsp sugar
- 1/2 cup Kahlua
- 1/4 cup milk
Method
For the Ravioli
- In a mixing bowl, sift together the flours, cocoa powder and salt. Make a well in the centre and keep it aside.
- In another bowl, whisk the eggs until light and fluffy. Slowly, add it into the flour mixture while working all the ingredients to form a dough. If the dough is too sticky, add some more whole wheat flour.
- Knead well. It will take some effort. If the dough is still sticky, oil your hands a little to help you with the kneading. Find a large work surface to knead.
- Once you get a medium-soft dough, wrap it in cling-film and keep in the refrigerator for 30 minutes.
- Divide the dough into four balls and roll it using a pasta machine, from the thick to the thinnest setting. If you are using your hands, knead it a little and roll it using a rolling pin. In both cases, you will need some extra flour to make it easier to roll the dough. If you are using a rolling pin, try to make it as thin as possible.
- Keep the sheets covered to ensure that they don't dry out.
For the Filling
- Place the cream cheese in the blender and blend for 1-2 minutes. It should be nice and smooth and not too runny. If it is too thick, add a little milk to thin it down.
- Add the chopped nuts, mix well and keep it aside.
For the Sauce
- Chop the chocolate into smaller pieces and melt it lightly in a double boiler.
- In another pan, heat the cream and milk. Add the sugar and stir until it dissolves. Remove from the flame and pour it into the melted chocolate.
- Mix well using a wooden spatula. Remember that the sauce will thicken up later, so make it a little runny.
- Add Kahlua and mix well. If it is still thick, add some more milk or cream.
To Assemble
- Cut the ravioli sheets into small rectangles using a pasta cutter. Place a good quantity of the filling at the centre of the sheet, leaving half an inch gap at the sides. Brush the sides with a little water, fold over the sheet and seal the edges. You can use a cutter or a fork for this.
- Take a large saucepan filled with water, add 2 Tbsp sugar and bring it to a boil.
- Add the raviolis in small batches. Make sure you don't overcrowd the pan. Let it cook and then it will automatically float at the surface after 2-3 minutes.
- Remove from the pan and repeat the process with the other batches. Keep covered.
To Serve
Place the ravioli in a serving dish and pour the sauce on top. You can garnish with chocolate shavings or fresh berries if you like.
Key Ingredients: chocolate, amaranth flour, cocoa powder, eggs, kahlua, cream cheese, hazelnuts
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