Chocolate Hazelnut Dessert Ravioli

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Ravioli

not just for dinner anymore

Chocolate and Hazelnut FilledRavioli

 

My poor children.

I seem to have been depriving them of dessert lately. Such a hard life they lead.

No cookies

No brownies

No pie, or baked goods of any kind.

 

cutting out the noodles

 

It wasn’t intentional. I feel like I have been doing nothing but baking.

Is it normal to go through more than 10 pounds of flour a week? 

But bread, pizza dough, and scones do not count as dessert. Not even a little.

Now pasta, that can be dessert, if you stuff it with chocolate hazelnut spread.

 

Dessert ravioli

 

Chocolate Hazelnut Dessert Ravioli

Ingredients

  • 1 cup of AP flour {I prefer King Arthur}
  • 2 eggs
  • Chocolate Hazelnut Spread {I use Nocciolata}

Instructions

  • make a well in the center of the flour
  • crack the eggs into the well
  • mix the flour into the egg
  • the dough will seem quite crumbly, but keep kneading, it will come together
  • knead the dough until you have a nice, smooth ball
  • allow the pasta dough to rest for about 15 minutes before cutting
  • roll out the dough to about 1/8 inch {I did use my pasta maker}
  • cut into ravioli
  • place about a tsp {depending on the size of your ravioli} of the chocolate spread into the center of one ravioli - top with another noodle, and press to seal the edges
  • cook in a large pot of salted boiling water
  • the ravioli will be done when they float to the surface {2 - 3 minutes}
  • remove from the water using a slotted spoon
  • top with powdered sugar and chocolate
  • OR
  • melt 1 TBSP butter over med-high heat
  • add the ravioli {3 at a time} cook until just golden brown and a bit crispy on each side about a minute on each side
  • then top with the chocolate and powdered sugar
https://www.wellfloured.com/chocolate-hazelnut-dessert-ravioli/

 

Chocolate and hazelnut Ravioli

 

The kids were VERY skeptical, especially the fussy one. Skeptical until they took a bite.

If you’ve never made homemade pasta, now is the time. The formula is pretty simple; use two eggs for every cup of flour you plan to use.  I used one cup of flour and 2 eggs, and we had PLENTY of ravioli. The number of ravioli you get will depend on the size and the thickness of the dough.

 

 

You can hand roll, but I find it much easier to get a thin noodle using my pasta machine.  To cut them out, I use a round cookie cutter, a glass would work too, and if you happen to have a ravioli cutter, well then there you go.

 

 

As for the filling,  I used Nocciolata Chocolate Hazelnut Spread an organic, non-GMO , NO palm oil alternative to the usual suspects found on store shelves. Feel free to use whichever brand you prefer, it;s hard to go wrong with chocolate and hazelnuts.

 

 

The ravioli are delicious right out of the water, BUT may I suggest tossing them around a hot skillet with some melted butter.  You will not be sorry you did.

 

Dessert Ravioli

 

Enjoy!

 

a few other delicious desserts

Brownie Bark

Snickers 7 layer bars

Dark Chocolate Pudding